Classic Greek Salad Recipe
Romaine Lettuce - Tomatoes - Cucumbers - Red onion - Feta - Kalamata Olives - Pita Bread - Housemade Greek Vinaigreete
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Ingredients
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Salad
Housemade Greek Vinaigrette
Garnish / finishing
Method
Salad
Prepare lettuce
Wash romaine leaves thoroughly and spin dry. Chop or tear into bite-sized pieces to equal approximately 6 cups. Place in a large salad bowl and chill briefly while preparing other ingredients.
Prepare tomatoes
Core and cut tomatoes into wedges or large dice (about 2 cups). If using very juicy tomatoes, remove some seeds to prevent watering down the salad. Add to the bowl with lettuce.
Prepare cucumber
Peel if desired and halve lengthwise. Remove large seeds with a spoon if needed, then slice into 1/4-inch half-moons (about 1 cup). Add to the bowl.
Slice red onion
Peel and halve the red onion. Slice very thin into half-moons, separate the rings, and soak in cold water for 5 minutes if you want a milder flavor. Drain and pat dry, then add to the salad bowl (about 1/2 cup).
Add olives and feta
Add 1/2 cup pitted Kalamata olives to the bowl. Crumble or cube about 3/4 cup feta cheese and scatter over the salad.
Housemade Greek Vinaigrette
Whisk vinaigrette: In a small bowl or jar combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon honey or sugar (optional). Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified (or shake vigorously in a jar with lid). Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar if desired.
Assemble & finish
Dress salad: Pour about half to three-quarters of the vinaigrette (start with 2–3 tablespoons) over the salad and toss gently to combine, making sure tomatoes and cucumbers are coated but not saturated. Add more vinaigrette to taste.
Plate and garnish: Transfer dressed salad to serving plates or leave in the bowl. Scatter additional crumbled feta if desired, sprinkle 1/4 teaspoon dried oregano over the top, and drizzle 1/2 tablespoon extra-virgin olive oil for gloss and flavor.
Serve: Offer warm pita wedges alongside and pass any remaining vinaigrette at the table.