Small Greek Salad Recipe

Prepare greens

Trim and discard any brown bits from romaine hearts. Roughly chop or tear the romaine into 1–2 inch pieces. Place in a large mixing bowl and refrigerate until ready to assemble.

Prepare vegetables

Core and seed the tomato (if desired) then dice into roughly 3/4-inch pieces. Peel and dice the cucumber into similar-size pieces. Thinly slice the red onion crosswise into half-moons and separate into rings. Add tomatoes, cucumber and onion to the bowl with romaine.

Add olives and herbs

Pit and halve the Kalamata olives if not already pitted. Chop the parsley, mint (if using) and oregano. Sprinkle olives and herbs over the mixed vegetables.

Add feta

Crumble the Greek feta with your fingers or fork and scatter over the top of the salad. Keep loosely mixed so feta remains in distinct pieces.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt and freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add more salt, pepper or lemon if desired.

If you prefer a milder onion flavor, temper the sliced red onion by tossing it with 1/2 teaspoon of the dressing and letting it sit 5 minutes before adding to the salad.

Remove the salad bowl from the refrigerator. Pour the dressing over the salad (start with half, toss gently, then add more to taste) and toss with salad tongs or two large spoons until ingredients are evenly coated. Be gentle to preserve feta pieces.

Transfer the dressed salad to a serving bowl or plate. Garnish with an extra pinch of chopped parsley and a few whole or halved Kalamata olives if desired.

Warm pita bread in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Cut into halves or wedges and serve alongside the salad with lemon wedges.

Serve immediately so romaine stays crisp. Leftover dressing can be refrigerated up to 5 days; store salad components separately and toss just before serving.