Greek Salad Recipe

Name: The Biltmore Taverns Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Romaine lettuce; 1 each English cucumber (or 1 medium cucumber); 2 each Tomatoes (Roma or vine-ripened); 0.25 each Red onion; 0.5 cups Kalamata (Greek) olives, pitted; 0.75 cups Feta cheese, crumbled; 2 tbs Fresh parsley (optional); 0.5 cups Greek yogurt (plain, full-fat or low-fat); 2 tbs Extra-virgin olive oil; 1 tbs Red wine vinegar; 1 tsp Fresh lemon juice; 1 each Garlic clove, minced; 1 tsp Dried oregano; 0.5 tsp Dijon mustard; 0.5 tsp Honey or sugar (optional, to balance acidity); 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 1 tbs Cold water (to thin, as needed)

Inspired by The Biltmore Tavern

Time20m

Serves4

Romaine, Feta, Greek Olives, Cucumbers, Tomatoes, Red Onion, creamy Greek dressing

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Ingredients

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Salad

6 cups Romaine lettuce

1 each English cucumber (or 1 medium cucumber)

2 each Tomatoes (Roma or vine-ripened)

1/4 each Red onion

1/2 cups Kalamata (Greek) olives, pitted

3/4 cups Feta cheese, crumbled

2 tbs Fresh parsley (optional)

Creamy Greek Dressing

1/2 cups Greek yogurt (plain, full-fat or low-fat)

2 tbs Extra-virgin olive oil

1 tbs red wine vinegar

1 tsp Fresh lemon juice

1 each Garlic clove, minced

1 tsp Dried oregano

1/2 tsp Dijon mustard

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

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 tbs Cold water (to thin, as needed)

Method

Salad

Prepare lettuce

Wash the romaine leaves thoroughly. Spin or pat dry, then chop or tear into roughly 1- to 1.5-inch pieces. Place in a large salad bowl.

Prep cucumber

If using an English cucumber, trim the ends and slice in half lengthwise. Remove large seeds with a spoon if desired, then slice into 1/4-inch half-moons. Add to the bowl with the lettuce.

Prep tomatoes

Core and cut tomatoes into bite-size wedges (about 1-inch pieces). Add to the bowl.

Prep onion

Slice the red onion very thinly (about 1-2 mm). If you prefer a 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

Add the pitted Kalamata olives and crumbled feta to the salad bowl. Reserve a small pinch of feta for garnish if desired. Add chopped parsley if using.

Gently toss the salad ingredients to combine just before dressing so the vegetables remain crisp.

Creamy Greek Dressing

In a medium bowl or a jar with a tight lid, combine the Greek yogurt, extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, honey (if using), salt, and black pepper.

Whisk vigorously until smooth and emulsified (or shake the jar vigorously for 20–30 seconds). Taste and adjust seasoning: add up to an additional 1/2 tsp salt or more lemon/vinegar if you prefer brighter acidity; add a splash more olive oil for richness.

If the dressing is too thick, whisk in cold water, 1 teaspoon at a time (up to about 1 tablespoon) until it reaches a creamy but pourable consistency.

Let the dressing sit 5–10 minutes at room temperature to allow the flavors to meld, or refrigerate up to 2 hours. If chilled, whisk again before using.

Dress the salad: pour the desired amount of creamy Greek dressing over the salad (about 3–4 tablespoons per serving). Gently toss until evenly coated. Taste and add more salt, pepper, or lemon if needed.

Serve immediately, garnished with the reserved feta and a drizzle of olive oil if desired.