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Greek Salad Recipe

Name: The Hideouts GREEK SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 cups Romaine lettuce or mixed salad greens; 2 cups Tomatoes, medium (Roma or vine-ripe), cut into wedges; 1 cup Cucumber, English or Persian, halved lengthwise and sliced; 1 cup Cooked beets, peeled and cut into wedges or 1/2-inch slices; 1 cup Yellow bell pepper, seeded and thinly sliced; 1 cup Red onion, thinly sliced; 3 oz Greek (Kalamata) olives, pitted; 4 oz Feta cheese, block or crumbled; 3 tbs Extra-virgin olive oil; 2 tbs Red wine vinegar; 1 tbs Lemon juice, freshly squeezed; 1 tsp Dried oregano; 1 tsp Dijon mustard; 1 clove Garlic, minced (about 1 small clove); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Fresh parsley, chopped (optional); 1 tsp Extra olive oil for drizzle (optional)

Inspired by The Hideout

Time20m

Serves4

Lettuce, Tomatoes, Cucumbers, Beets, Yellow Peppers, Onions, Greek Olives & Feta

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Ingredients

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Salad vegetables & greens

4 cups Romaine lettuce or mixed salad greens

2 cups Tomatoes, medium (Roma or vine-ripe), cut into wedges

1 cup Cucumber, English or Persian, halved lengthwise and sliced

1 cup Cooked beets, peeled and cut into wedges or 1/2-inch slices

1 cup Yellow bell pepper, seeded and thinly sliced

1 cup Red onion, thinly sliced

Cheese & olives

3 oz Greek (Kalamata) olives, pitted

4 oz Feta cheese, block or crumbled

Dressing

3 tbs Extra-virgin olive oil

2 tbs red wine vinegar

1 tbs Lemon juice, freshly squeezed

1 tsp Dried oregano

1 tsp Dijon mustard

1 clove Garlic, minced (about 1 small clove)

1 tsp Kosher salt

1 tsp Freshly ground black pepper

To finish

2 tbs Fresh parsley, chopped (optional)

1 tsp Extra olive oil for drizzle (optional)

Method

Prepare vegetables

Wash and dry

Rinse the romaine or mixed greens, tomatoes, cucumber, yellow pepper, and parsley under cold water. Spin or pat dry thoroughly so the dressing adheres.

Core and cut tomatoes into wedges (about 2 cups). Halve the cucumber lengthwise, scoop seeds if very seedy, and slice into 1/4-inch semi-circles (about 1 cup).

Peel and slice cooked beets into wedges or 1/2-inch slices (about 1 cup). If using raw beets, roast or boil until tender, cool, then peel and slice.

Seed the yellow bell pepper, cut into thin strips (about 1 cup). Peel and thinly slice the red onion into half-moons (about 1 cup).

Tear or chop the lettuce into bite-size pieces and place in a large salad bowl (about 4 cups).

Make dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp dried oregano, 1 tsp Dijon mustard, and the minced garlic clove.

Whisk or shake vigorously until emulsified. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt to preference (add more vinegar or lemon for tang, or more oil to mellow).

Assemble salad

Add the prepared tomatoes, cucumber slices, beet wedges, yellow pepper strips, and red onion to the bowl with the lettuce. Toss gently to combine.

Add the Kalamata olives (about 3 oz) whole or halved and crumble 4 oz of feta cheese over the salad. If using a block of feta, crumble by hand for larger pieces.

Pour the dressing over the salad—start with about three-quarters of the dressing and toss gently until evenly coated. Add more dressing to taste if needed.

Finish with a light drizzle of extra olive oil (optional) and sprinkle chopped fresh parsley (2 tbs) for color and herb note.

Serve

Serve immediately at room temperature as a side salad or light main. Leftovers: store dressing separately and keep salad components chilled for up to 1 day; add dressing just before serving.