Greek Salad Recipe
Artichokes, garbanzo beans, roasted red peppers, kalamata olives, feta, pepperoncini, tomato, onion, hard-boiled egg and seasoning
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Ingredients
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Salad vegetables & mix-ins
Dressing & seasoning
Garnish & serve
Method
Salad vegetables & mix-ins
- 1
Prepare greens and produce
Wash and thoroughly dry the romaine or salad greens. Chop or tear into bite-sized pieces and place in a large salad bowl. Core and cut tomatoes into wedges or 1/2-inch pieces and add to the bowl. Thinly slice the red onion and separate the rings; if raw onion is strong, rinse briefly under cold water and pat dry before adding.
- 2
Add preserved vegetables and beans
Drain and rinse the garbanzo beans and add to the bowl. Drain jarred artichoke hearts and roasted red peppers; pat dry lightly on paper towels to remove excess oil or marinade, then add to the bowl. Halve the kalamata olives and add. Slice or halve the pepperoncini, remove seeds if you prefer less heat, and add to the salad. Gently toss to combine the vegetables and beans.
- 3
Add cheese and eggs
Crumble the feta evenly over the salad. Quarter the peeled hard-boiled eggs and arrange on top or tuck them into the salad so each serving gets an egg portion.
Dressing & seasoning
- 4
Make the dressing
In a small bowl, jar, or measuring cup, combine the red wine vinegar, lemon juice, minced garlic, Dijon mustard (if using), dried oregano, salt, black pepper, and red pepper flakes. Whisk briefly to dissolve salt. Slowly stream in the olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper, or vinegar to your preference.
- 5
Dress the salad
Just before serving, pour about half of the dressing over the salad and gently toss with salad tongs to evenly coat ingredients without breaking the eggs or crushing the feta. Taste a portion — if the salad needs more brightness or seasoning, add the remaining dressing or adjust with a splash more vinegar or a pinch more salt and pepper.
Garnish & serve
- 6
Sprinkle chopped fresh parsley or dill over the top for color and fresh herb aroma. If desired, reserve a few whole pepperoncini or olive halves as a finishing garnish.
- 7
Transfer salad to a serving platter or leave in the bowl. Serve immediately so greens stay crisp. Leftover dressing can be stored refrigerated in a sealed container for up to 5 days; toss salad only when ready to serve.