Greek Wedge Recipe

Prepare romaine

Trim the root end off the romaine hearts and separate into 6 large wedge-like pieces (2 wedges per romaine heart). Rinse under cold water, shake off excess, and pat dry with paper towels or spin in a salad spinner until mostly dry.

Dice vegetables

Peel the cucumber if desired, halve lengthwise, scoop seeds if large, and dice into 1/2-inch pieces. Core and dice the tomatoes into 1/2-inch pieces. Combine diced cucumber and tomato in a small bowl and season lightly with a pinch of salt to draw out a little moisture (about 5 minutes).

Prep olives

If whole, pit the Kalamata olives and halve them. Set aside.

Crumble cheeses

Crumble the 4 oz of feta and 2 oz of blue cheese if not pre-crumbled. Keep cheeses separate so blue cheese remains distinct as garnish while feta also goes into the dressing.

Assemble pickled onion

Measure 3 tablespoons of pickled red onion (drain excess liquid) and have ready to top the wedges.

Optional herb

Chop 1 tsp fresh dill finely and set aside to sprinkle lightly over finished salad, if using.

Combine vinaigrette ingredients

In a blender or using an immersion blender and a narrow jar, add 2 oz softened feta, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Pulse briefly to combine.

Emulsify

With the blender running on low, slowly stream in 1 cup extra-virgin olive oil until emulsified and slightly thickened. If the dressing is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, until you reach a pourable but creamy consistency.

Taste & adjust

Taste the vinaigrette and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the dressing is too sharp, add a touch more honey (up to 1 tsp). Transfer dressing to a serving container.

On each serving plate, place two romaine wedges (or arrange one per plate for larger servings) with the cut side facing up so the leaves form a small bowl.

Spoon an even portion of the diced cucumber and tomato mixture across the center of each wedge.

Scatter halved Kalamata olives over the wedges, then sprinkle 2/3 of the crumbled feta across the salad leaving some for garnish. Evenly distribute the blue cheese crumbles over the top.

Dot pickled red onion over each wedge for bright acidity.

Drizzle 2–3 tablespoons (adjust to taste) of the feta vinaigrette over each wedge, letting some run into the plate to coat the lettuce. Serve remaining vinaigrette on the side.

Finish with a small sprinkle of the reserved feta and a pinch of chopped dill if using. Serve immediately.