Santorini Salad Recipe

Make the dressing

In a medium bowl or jar, combine red wine vinegar, lemon juice, minced garlic, dijon mustard, dried oregano, honey, sea salt and 1/4 tsp freshly ground black pepper. Whisk briefly to dissolve salt and honey.

Slowly stream in the extra-virgin olive oil while whisking continuously (or close jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt or lemon if needed. Set aside for 10 minutes to allow flavors to meld.

Prepare produce

Wash and thoroughly dry the artisan romaine. Chop or tear into bite-sized pieces until you have about 6 cups. Dice the roma tomatoes into medium pieces (about 1.5 cups). Thinly slice 1/2 cup red onion and soak in cold water 5 minutes if you prefer a milder bite, then drain. Chop the cooked beets into 1/2-inch cubes (about 1 cup). Slice pepperoncini into rings, reserving a few whole for garnish if desired. Chop fresh dill finely.

Assemble the salad

In a large bowl, combine the chopped romaine, diced tomatoes, drained red onion, diced beets, sliced pepperoncini and chopped dill. Sprinkle the crumbled feta evenly over the top.

Dress and toss

Pour about 3 to 4 tablespoons of the housemade Greek dressing over the salad (reserve additional dressing on the side). Gently toss with tongs until ingredients are coated but not saturated. Taste and add more dressing as needed (typically 1–2 more tablespoons per serving if desired).

Season and serve

Season with kosher salt and freshly ground black pepper to taste, keeping in mind feta adds saltiness. Transfer to a serving platter or individual plates and garnish with a few whole pepperoncini rings and a small sprig of dill if desired. Serve immediately.