Greek Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly under cold water. Spin or pat dry until no excess moisture remains. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large salad bowl.

Prepare vegetables

Core and seed tomatoes if very juicy, then cut into 1-inch pieces. Halve the cucumber lengthwise, slice into 1/4-inch half-moons. Thinly slice red onion into half-rings. Add tomatoes, cucumber, red onion, and Kalamata olives to the bowl with romaine.

Add cheese and seasonings

Sprinkle crumbled feta and dried oregano over the vegetables. Add the salt and freshly ground black pepper, but hold off on tossing until dressing is added (the dressing will distribute seasonings evenly).

In a small jar or bowl, combine lemon juice, red wine vinegar, minced garlic, and Dijon mustard. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more salt, pepper, or a little more lemon if desired.

Pour about two-thirds of the dressing over the salad and gently toss with tongs or salad servers until all ingredients are lightly coated. Taste and add more dressing as desired (reserve remaining dressing for serving).

Serve immediately, garnished with an extra sprinkle of oregano and a few whole olives or additional crumbled feta if desired.