Large Greek Salad Recipe

Prepare vegetables

Wash and dry the romaine hearts thoroughly. Chop or tear the romaine into roughly 1–2 inch pieces to yield about 3 cups. If using large tomatoes, core and cut into 1-inch chunks; if using cherry tomatoes, halve them. Slice the cucumber into 1/4-inch half-moons. Peel and thinly slice the red onion into rings; separate into strands. Halve and pit the Kalamata olives if not already pitted.

Assemble salad

In a large mixing bowl, combine the chopped romaine, tomatoes, cucumber, red onion, and Kalamata olives. Add the chopped parsley, and if using, the chopped mint and oregano. Gently toss to combine.

Add feta

Sprinkle the crumbled Greek feta over the top of the tossed vegetables and gently fold once or twice to incorporate, leaving some feta visible on top for presentation.

Serve with pita

Warm the pita in a dry skillet or oven for 1–2 minutes per side until pliable and slightly toasted. Cut into wedges and serve alongside the salad.

In a small bowl or jar, combine the minced garlic, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, salt, and black pepper. Whisk or shake to combine until salt begins to dissolve.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake briskly) until the dressing emulsifies and becomes slightly thickened and glossy. Taste and adjust seasoning—add more salt, pepper, or lemon juice if desired.

Just before serving, drizzle the dressing over the salad (about half to three-quarters of the dressing to start) and toss gently to coat. Reserve any leftover dressing in the refrigerator for up to 5 days.