Elliniki (greek Salad) Recipe

Wash and dry greens

Rinse the romaine lettuce thoroughly under cold water to remove grit. Spin or pat dry and tear into roughly 1–2 inch pieces; measure about 8 cups packed.

Core the tomatoes and cut each into 6–8 wedges depending on size so the pieces are bite-sized but still hold shape.

Halve the cucumber lengthwise, scoop out any large seeds if desired, and slice into 1/4-inch half-moons.

Remove seeds and stem from the bell pepper, then slice into thin strips roughly 1/4-inch wide.

Peel and slice the red onion very thinly; if you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain well.

Pit the Kalamata olives if needed and leave whole or halve them depending on preference.

If using a block of feta, crumble it with your fingers or a fork into roughly 1/2-inch pieces. Reserve for finishing the salad.

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

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, close lid tightly and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: more salt if vegetables taste flat, more lemon juice or vinegar if you want brighter acidity, or a touch more honey to soften sharpness. Dressing can be made up to 2 days ahead and refrigerated; bring to room temperature and re-whisk before using.

Place the torn romaine in a large shallow salad bowl so the vegetables will mix easily without crushing.

Add the tomato wedges, cucumber slices, bell pepper strips, and sliced red onion on top of the lettuce.

Pour about two-thirds of the dressing evenly over the salad (reserve remaining dressing to adjust later). Gently toss the salad with salad tongs or two large spoons until all ingredients are lightly coated. Tossing gently prevents tomatoes from breaking up.

Add the Kalamata olives and crumbled feta. Gently fold them through the salad so the cheese and olives are evenly distributed. If using capers or parsley, sprinkle them on now.

Taste the salad and add more dressing as desired. Finish with a light grind of fresh black pepper and a final small sprinkle of salt only if needed (feta and olives are salty already).

Serve immediately at room temperature for best flavor and texture. If not serving right away, keep dressing separate and dress within 30 minutes to keep lettuce crisp.