Greek Salad Recipe
Crisp romaine, black olives, grape tomatoes, pepperoncini, red onions, feta, garlic croutons.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prep the vegetables
Wash and dry the romaine thoroughly, then chop into bite-size pieces to measure about 6 cups. Halve the grape tomatoes. If using cucumber, peel (optional) and slice into half-moons to yield about 1 cup. Thinly slice 1/2 cup red onion into rings or half-moons. Halve the pepperoncini and remove seeds if you prefer less heat.
- 2
Combine salad components
In a large salad bowl, place the chopped romaine, halved tomatoes, sliced cucumber (if using), red onion, halved pepperoncini, and halved olives. Gently toss to combine so ingredients are evenly distributed.
- 3
Add cheese and croutons
Sprinkle the crumbled feta evenly over the salad and add the garlic croutons on top. Wait to toss with dressing until dressing is ready to avoid soggy croutons.
Dressing & Finish
- 4
Make the dressing
In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1/2 tsp honey (optional), 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a tightly sealed jar) for 20–30 seconds until the dressing emulsifies and looks slightly thickened.
- 5
- 6
Dress the salad
Pour about half the dressing over the salad and toss gently but thoroughly to coat leaves and vegetables. Add more dressing as needed to lightly dress without saturating (you may not need all the dressing).
- 7