Aug 29 2026
Restaurants›Smoke BBQ Restaurant & Bar›Greek Salad Recipe

Greek Salad Recipe

Inspired by Smoke BBQ Restaurant & Bar
Time15m
Serves3

Salad Greens, red onion, grape tomato, feta, cucumber, Kalamata olives, pepperoncini, crouton. Pairs well with our House Greek Dressing

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Ingredients

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Salad

Optional garnish

To serve

Method

Salad

  1. 1

    Prepare greens

    Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with paper towels). Tear any large leaves into bite-sized pieces. Place the greens in a large serving bowl.

  2. 2

    Prep cucumber

    Peel the cucumber if desired, halve lengthwise and scoop out seeds if very seedy. Slice each half into 1/4-inch half-moons until you have ~1 cup. Add to the bowl with greens.

  3. 3

    Prep tomatoes

    Rinse the grape tomatoes and halve them (or quarter if large). Add to the bowl.

  4. 4

    Prep red onion

    Peel and thinly slice the red onion. Rinse slices under cold water for 30 seconds if you want a milder onion flavor, then drain well. Measure 1/4 cup and add to the bowl.

  5. 5

    Add olives and pepperoncini

    Drain and pat Kalamata olives dry; add 1/2 cup to the bowl. Remove pepperoncini from jar, slice each in half lengthwise if desired, and add 6 pieces to the bowl (reserve extra for guests who want more heat).

  6. 6

    Add feta and croutons

    Crumble the feta (if not pre-crumbled) and sprinkle 3/4 cup over the salad. Add 1/2 cup croutons for crunch; if serving later, keep croutons separate and add just before serving to preserve crunch.

Assembly & Serve

  1. 7

    Toss and dress

    Just before serving, drizzle 4 tablespoons of House Greek Dressing evenly over the salad (start with 2–3 tablespoons and add more to taste). Gently toss the salad 4–6 times with salad tongs to coat ingredients without breaking tomatoes or wilting greens.

  2. 8

    Garnish

    Finish with chopped parsley (1 tablespoon) and a light grind of black pepper (about 1 teaspoon) over the top. Offer extra dressing and pepperoncini on the side.

  3. 9

    Portioning

    Serve immediately in 2–3 shallow bowls or on a shared platter. If plating individually, divide evenly so each portion gets a balanced mix of greens, veggies, olives, feta, and croutons.

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