Greek Salad Recipe

Prepare greens

Wash romaine and baby spinach thoroughly. Spin or pat dry, then chop romaine into 1–2 inch pieces. Place the chopped romaine and spinach in a large salad bowl.

Prep vegetables

Core and dice the ripe tomatoes into bite-sized wedges (about 1/2–3/4 inch). Peel (if desired) and slice the cucumber into half-moons about 1/4 inch thick. Thinly slice half a red onion into rings; if the onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

Assemble salad base

Add the tomatoes, cucumber, and red onion to the bowl with the greens. Scatter the pitted kalamata olives over the salad. Halve the pepperoncini peppers lengthwise, remove seeds if you want less heat, and add them to the bowl. Gently toss the ingredients to combine.

Add feta

Crumble the feta cheese and sprinkle it evenly over the salad. Set aside while you make the dressing.

In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, honey (if using), kosher salt, and freshly ground black pepper.

Whisk while slowly streaming in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning: add more salt, pepper, or a little more honey to balance acidity if needed.

If using a jar, secure the lid and shake vigorously for 20–30 seconds until combined.

Just before serving, pour 3–4 tablespoons of dressing over the salad and gently toss with salad tongs to coat all ingredients. Reserve any extra dressing to serve on the side (about 2–3 tablespoons leftover).

Taste and adjust: if the salad needs brightness, add a squeeze of lemon; if it needs more salt, sprinkle a little more kosher salt. Serve immediately so the greens remain crisp.