Greek Salad Lg. Recipe

Prepare vegetables

Wash and dry romaine lettuce thoroughly; chop or tear into roughly 1–2 inch pieces to yield about 6 cups. Quarter the tomatoes, remove cores, then cut into bite-size wedges to make 2 cups. Peel (if desired), halve lengthwise and seed the cucumber if very seedy, then slice into 1/4-inch rounds to total 1.5 cups. Remove stem and seeds from the green pepper, thinly slice into strips to yield 1 cup. Thinly slice red onion into half-moons (about 1/2 cup).

Assemble salad base

In a large salad bowl, combine the chopped romaine, tomatoes, cucumber, green pepper and red onion, tossing gently to mix evenly.

Add salty elements

Scatter crumbled feta over the top (about 1 cup). Distribute Kalamata olives evenly around the salad. Arrange the 6 stuffed grape leaves around the perimeter or on top in even spacing. Lay anchovy fillets across the salad or tuck them on the side so diners can take them as desired.

In a medium bowl or a jar with a tight lid, combine 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon honey (optional), 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously (or close jar and shake) until the dressing emulsifies and becomes slightly thickened and glossy, about 20–30 seconds of whisking or 30–45 seconds of shaking. Taste and adjust seasoning—add more salt, lemon juice, or honey as preferred.

If possible, let the dressing sit for 5–10 minutes to allow flavors to meld before dressing the salad.

Just before serving, drizzle about 4–6 tablespoons of the dressing over the large salad (reserve extra dressing on the side). Toss gently but thoroughly so all vegetables get a light coating—use tongs or two large spoons to lift and turn the ingredients without crushing the tomatoes and feta.

Transfer the dressed salad to a large serving platter or leave in the bowl. Garnish with any remaining feta or olives if desired. Serve with 4 warmed pita breads halved alongside. Provide extra dressing and anchovy fillets on the side for guests who want more.