Greek Salad Recipe

Roast tomatoes

Preheat oven to 400°F (200°C). Toss cherry or grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper on a rimmed baking sheet. Roast 12–18 minutes until skins blister and tomatoes are slightly caramelized. Remove and cool slightly. Halve larger tomatoes if needed and set aside.

Wash and dry the romaine lettuce. Chop or tear into bite-sized pieces to measure about 6 cups. Place in a large salad bowl.

Peel (if desired) and thinly slice the red onion into half-moons. Rinse slices under cold water for 30–60 seconds to mellow raw sharpness, then drain and pat dry. Add 1/2 cup to the bowl.

Slice the English cucumber lengthwise if large, remove seeds if watery, then cut into 1/2-inch half-moons to yield about 1 cup. Add to the bowl.

Drain and add 3 oz pitted Kalamata olives to the bowl. If large, halve them.

Drain and slice pepperoncini into rings and add 1/2 cup to the bowl (adjust amount to taste).

Add the roasted tomatoes (about 1 cup) to the bowl. If you used the fresh option, add the roasted tomatoes you prepared earlier.

Crumble 3/4 cup feta cheese over the salad, or keep it on the side for a vegan request.

In a blender or food processor, combine 1/2 cup packed fresh cilantro leaves (stems trimmed), 3 tablespoons fresh lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or agave (use agave for vegan), 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend until smooth and emulsified, stopping to scrape down sides. Taste and adjust seasoning: add more salt, pepper, or lime juice as needed. If too thick, thin with 1–2 teaspoons water or additional olive oil.

Drizzle about half of the vinaigrette over the salad (reserve the rest to serve on the side). Toss gently with tongs to coat all ingredients without breaking roasted tomatoes or feta.

Plate or transfer to a serving bowl. Sprinkle any remaining feta on top, garnish with extra cilantro leaves and lime wedges. Serve remaining dressing alongside so guests can add more if desired.

For a vegan version: omit the feta and substitute honey with agave in the vinaigrette. Optionally add toasted chickpeas or marinated tofu for protein.