Greek Salad Recipe

Prepare vegetables

Wash and spin-dry the romaine mix until mostly dry. Seed and chop tomatoes into 1/2-inch pieces. Halve lengthwise and slice the cucumber into 1/4-inch half-moons. Peel and thinly slice the red onion into rings; separate rings for even distribution.

Assemble salad

Place 6 cups of chopped romaine mix in a large shallow bowl or platter. Scatter the chopped tomatoes, cucumber slices, and red onion rings evenly over the greens. Sprinkle halved Kalamata olives and sliced pepperoncini across the top. Crumble 3 oz of feta evenly over the salad and garnish with 2 Tbsp chopped parsley, if using.

Serve

Hold the dressing separately until ready to serve (see House Vinaigrette). Toss lightly at the table or drizzle 2–3 tablespoons of vinaigrette per serving over the salad and gently toss to coat, or let guests dress individually.

Cook potatoes: Place 1 lb baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

Dressing and toss: While potatoes are warm, toss with 1 tbsp olive oil, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp chopped fresh dill (or 1 tsp dried), 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Let cool to room temperature before placing a scoop alongside or on the salad plate.

Portioning: Serve about 3/4 cup potato salad per plate if including as a side portion with the Greek salad.

Emulsify dressing: In a small jar or bowl combine 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp honey (optional), 3 tsp salt and 1 tsp freshly ground black pepper. Whisk together while slowly streaming in 1 cup extra-virgin olive oil until fully emulsified. Alternatively, combine everything in a jar, secure lid and shake vigorously for 30 seconds.

Adjust and store: Taste and adjust seasoning — add more salt, pepper, or lemon if desired. Store up to 5 days refrigerated. If chilled, let sit 10–15 minutes at room temperature and shake before using to re-emulsify.