Greek Salad Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups romaine lettuce (large heads), washed, dried and chopped; 1.5 cups cherry tomatoes, halved (or ripe tomatoes, chopped); 1 cup English cucumber, peeled (optional) and sliced into half moons; 0.25 cup red onion, thinly sliced; 0.5 cup Kalamata olives, pitted and halved; 0.75 cup feta cheese, block or crumbled; 2 tbsp fresh parsley, chopped (optional); 1 tsp fresh dill or oregano, chopped (optional); 0.25 cups extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 0.5 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano; 0.5 tsp honey or sugar (optional, to balance acidity); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time20m

Serves4

Crisp romaine, tomatoes, cucumbers, feta cheese, kalamata olives, with greek dressing on the side

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Ingredients

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Salad

2 cups romaine lettuce (large heads), washed, dried and chopped

1 1/2 cups cherry tomatoes, halved (or ripe tomatoes, chopped)

1 cup English cucumber, peeled (optional) and sliced into half moons

1/4 cup Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

3/4 cup feta cheese, block or crumbled

2 tbsp fresh parsley, chopped (optional)

1 tsp fresh dill or oregano, chopped (optional)

Greek Dressing (on the side)

1/4 cups extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1/2 tsp Dijon mustard

1 clove Garlic, minced

1 tsp Dried oregano

1/2 tsp honey or sugar (optional, to balance acidity)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare lettuce

Trim core from romaine heads, separate leaves, rinse thoroughly under cold water, spin or pat dry. Chop into bite-sized pieces and place in a large salad bowl.

Prepare produce

Halve cherry tomatoes (or chop ripe tomatoes), slice cucumber into half-moons about 1/4-inch thick, and thinly slice red onion. Add tomatoes, cucumber and onion to the bowl with the lettuce.

Add olives and herbs

Pit and halve Kalamata olives if not already pitted, then add to the bowl. Sprinkle chopped parsley and optional dill or oregano over the salad.

Add feta

Crumble or roughly cube the feta cheese and scatter it over the salad. Keep salad undressed if serving dressing on the side.

Greek Dressing (on the side)

Combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt and pepper in a small bowl or jar.

Whisk vigorously or close jar and shake until emulsified (dressing appears slightly thickened and homogeneous). Taste and adjust seasoning — more salt, pepper, lemon or a pinch more honey to balance acidity if needed.

Serve dressing on the side in a small pitcher or bowl so each diner can dress their portion. If you prefer to dress the whole salad, toss gently just before serving so lettuce stays crisp (use about 2–3 tablespoons dressing per serving).