Greek Salad (elliniki) Recipe
Romaine lettuce, onion, sweet peppers, cucumber, tomato, kalamata olives, and feta cheese dressed in pan's signature extra virgin olive oil and lemon dressing.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare lettuce
Remove outer leaves of the romaine if wilted. Slice the head lengthwise into quarters, then crosswise into 1–1.5 inch wide pieces. Rinse under cold water, drain in a salad spinner or pat dry with clean kitchen towels.
- 2
- 3
Chop peppers
Core and seed the sweet bell pepper. Slice into 1/4-inch strips, then cut into 1-inch pieces so they’re bite-sized.
- 4
Prepare cucumber
If using English cucumber, trim the ends and halve lengthwise. If seeds are large, scoop them out with a spoon. Slice into 1/4-inch half-moons.
- 5
Chop tomatoes
Core and cut the tomatoes into medium wedges or roughly 1-inch pieces so they hold shape and release some juices into the salad dressing.
- 6
Combine salad ingredients
In a large mixing bowl, add the prepared romaine, sliced onion, bell pepper pieces, cucumber slices, tomato pieces, and Kalamata olives. Toss gently to combine.
- 7
Add feta
Crumble or cut the feta into 1/2-inch cubes and sprinkle over the top of the assembled salad just before dressing so it retains texture.
Dressing & Finish
- 8
Make the dressing
In a small bowl or jar, add the lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning with more salt, lemon, or pepper as needed.
- 9
Dress the salad
Just before serving, pour about 2–3 tablespoons of dressing over the salad and toss gently to coat. Add more dressing a tablespoon at a time to reach desired coating — typically 3–4 tablespoons for this quantity. Be careful not to overdress; the vegetables should be glossy but not soggy.
- 10
Serve
Transfer salad to a serving bowl or platter. Scatter any remaining feta and a few extra whole Kalamata olives on top for presentation. Optionally garnish with a light sprinkle of additional dried oregano and a drizzle of extra virgin olive oil. Serve immediately.