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Greek Salad Recipe

Name: Station Pizza Parlours Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Romaine lettuce; 2 medium Tomatoes; 1 medium Cucumber; 1 medium Green bell pepper; 1 small Red onion; 3 oz Kalamata (black) olives; 4 oz Feta cheese, crumbled; 1 cups Extra-virgin olive oil; 3 tbs Red wine vinegar; 1 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Dried oregano; 1 clove Garlic; 1 tsp Honey or sugar; 1 tsp Salt; 1 tsp Black pepper

Inspired by Station Pizza Parlour

Time20m

Serves4

Crisp lettuce, tomato, black olives, onions, green peppers, cucumbers and feta cheese with our famous homemade dressing.

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Ingredients

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Salad

6 cups Romaine lettuce

2 medium Tomatoes

1 medium Cucumber

1 medium Green bell pepper

1 small Red onion

3 oz Kalamata (black) olives

4 oz Feta cheese, crumbled

Dressing (homemade)

1 cups Extra-virgin olive oil

3 tbs red wine vinegar

1 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove Garlic

1 tsp Honey or sugar

1 tsp Celtic sea salt

1 tsp black pepper

Method

Salad

Prepare produce

Rinse all produce under cold water. Shake off excess water or spin in a salad spinner. Pat dry with paper towels if needed.

Chop lettuce

Core and chop the romaine into bite-size pieces (about 6 cups packed). Place in a large salad bowl.

Dice tomatoes

Core the tomatoes if desired and cut into 3/4–1 inch wedges or dice into chunky pieces. Add to the bowl with the lettuce.

Slice cucumber

Peel the cucumber if preferred, halve lengthwise and scoop seeds if watery. Slice into 1/4-inch half-moons and add to the bowl.

Slice bell pepper

Remove stem and seeds from the green bell pepper. Slice into thin strips or small bite-size pieces and add to the bowl.

Thinly slice onion

Peel the red onion and cut in half lengthwise. Slice thinly into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add olives and feta

Pit the Kalamata olives if needed and halve or leave whole depending on size. Add the 3 oz olives and 4 oz crumbled feta to the salad bowl on top of the vegetables.

Dressing (homemade)

Mince garlic

Peel and finely mince 1 garlic clove (or grate on a microplane) to help it incorporate smoothly into the dressing.

Combine ingredients

In a small bowl or jar, add 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon honey (or sugar), 1 teaspoon salt, 1 teaspoon black pepper, and the minced garlic.

Emulsify

Slowly whisk in 1 cup extra-virgin olive oil until the dressing is fully combined and slightly thickened. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning (salt, pepper, or vinegar) to preference.

Dress the salad

Pour about half to two-thirds of the dressing over the salad and gently toss with salad tongs to evenly coat the lettuce and vegetables. Add more dressing if desired—toss lightly to avoid breaking the feta too much.

Serve

Transfer to individual plates or serve family-style. Garnish with an extra sprinkle of dried oregano or a few whole olives if desired. Serve immediately so lettuce remains crisp.