Greek Recipe

Prepare lettuce

Trim outer leaves from romaine if needed, cut away root, then chop or tear into bite-sized pieces. Spin or pat dry thoroughly so dressing clings well (about 3–4 minutes in a salad spinner). Place in a large salad bowl.

Prepare vegetables

Halve grape tomatoes and add to bowl. Halve and thinly slice the English cucumber and add. If using, thinly slice 1/4 cup red onion and add. Add the halved, pitted Kalamata olives.

Add feta and herbs

Crumble 3 oz feta cheese over the top and sprinkle with fresh oregano leaves (or 1 tsp dried). Season lightly with salt and freshly ground black pepper, remembering that feta and olives are salty, so go easy on added salt.

Toss just before serving: when the dressing is ready, pour desired amount over the salad (about 2–3 tbsp per serving) and toss gently to coat all ingredients. Serve immediately to keep lettuce crisp.

Combine dressing ingredients: in a small bowl or jar add 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon honey (if using).

Emulsify: Whisk vigorously until well combined and slightly thickened, or close jar and shake vigorously for 20–30 seconds. Taste and season with salt and freshly ground black pepper to taste. Adjust acidity or sweetness by adding more vinegar, lemon, or a touch more honey if desired.

Let rest (optional): allow the dressing to sit 5–10 minutes at room temperature so flavors meld. Shake again before using.