Greek Salad Recipe

Name: Taverna on the Hudsons Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Romaine lettuce (coarsely chopped); 1 cup English cucumber (half-moon slices); 2 cups Vine-ripened tomatoes (medium, cut into wedges); 0.25 cup Red onion (thinly sliced); 0.5 cup Kalamata olives (pitted, halved); 0.5 cup Feta cheese (crumbled); 2 tbsp Fresh flat-leaf parsley (chopped, optional); 3 tbsp Extra-virgin olive oil; 1.5 tbsp Red wine vinegar; 1 tsp Fresh lemon juice; 1 tsp Dried oregano; 0.5 tsp Dijon mustard (optional, for emulsification); 0.5 tsp Garlic (minced); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper

Inspired by Taverna on the Hudson

Time20m

Serves4

Romaine lettuce, cucumbers, tomato, vinegar & oil.

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Ingredients

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Salad

6 cups Romaine lettuce (coarsely chopped)

1 cup English cucumber (half-moon slices)

2 cups Vine-ripened tomatoes (medium, cut into wedges)

1/4 cup Red onion (thinly sliced)

1/2 cup Kalamata olives (pitted, halved)

1/2 cup Feta cheese (crumbled)

2 tbsp Fresh flat-leaf parsley (chopped, optional)

Dressing

3 tbsp Extra-virgin olive oil

1 1/2 tbsp red wine vinegar

1 tsp Fresh lemon juice

1 tsp Dried oregano

1/2 tsp Dijon mustard (optional, for emulsification)

1/2 tsp Garlic (minced)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Chop or tear into roughly 1–2-inch pieces and place in a large mixing bowl.

Slice cucumber

Trim ends of the cucumber, halve lengthwise, and slice crosswise into 1/4-inch half-moons. Add to the bowl with the lettuce.

Cut tomatoes

Core and cut tomatoes into wedges or large bite-sized pieces. Add to the bowl.

Add red onion and olives

Thinly slice red onion (soak 2–3 minutes in cold water if you want milder onion) and drain. Add onions and halved Kalamata olives to the bowl.

Add feta and herbs

Crumble feta over the salad and sprinkle chopped parsley if using. Leave tossing until after dressing is added so feta stays distributed.

Dressing

In a small bowl or a jar with a tight lid combine red wine vinegar, lemon juice, Dijon mustard (if using), minced garlic, dried oregano, kosher salt, and black pepper. Whisk or shake to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper or vinegar if desired.

Just before serving, pour the dressing over the salad (start with about two-thirds of the dressing and reserve the rest). Gently toss with salad tongs until vegetables are evenly coated and feta is distributed. Add more dressing to taste if needed.

Serve immediately at room temperature or slightly chilled. Leftover dressing can be refrigerated up to 1 week; store salad components separately for best texture.