Salad: Greek Salad, Large Recipe

Name: The Kebab Shop | Mediterranean Cuisines Salad: Greek Salad, Large Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 4 cups ripe tomatoes; 1 cup English cucumber; 1 cup red onion; 1 cup green bell pepper; 1 cup Kalamata olives (pitted); 1 cup crumbled feta cheese; 4 cups mixed salad greens (optional); 0.5 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 2 tbsp red wine vinegar; 1 tsp dried oregano; 2 cloves garlic; 1 tsp Dijon mustard; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp dried oregano (for sprinkling); 1 tbsp extra virgin olive oil (for drizzle); 2 tbsp fresh parsley (optional, chopped)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time25m

Serves6

Make Salad: Greek Salad, Large Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

4 cups ripe tomatoes

1 cup English cucumber

1 cup red onion

1 cup green bell pepper

1 cup Kalamata olives (pitted)

1 cup crumbled feta cheese

4 cups mixed salad greens (optional)

Dressing

1/2 cup extra-virgin olive oil

3 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tsp Dried oregano

2 cloves Garlic

1 tsp Dijon mustard

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Finish & Garnish

1/2 tsp dried oregano (for sprinkling)

1 tbsp extra virgin olive oil (for drizzle)

2 tbsp fresh parsley (optional, chopped)

Method

Salad Base

Prepare tomatoes

Core and dice the tomatoes into bite-sized wedges or 1-inch pieces to yield about 4 cups. Place into a large serving bowl and gently press out excess seeds/juices with a slotted spoon if very watery.

Slice cucumber

Peel the cucumber if desired, halve lengthwise and scoop out large seeds if present. Slice crosswise into 1/2-inch half-moons to make about 1 cup. Add to the bowl with tomatoes.

Slice onion

Peel the red onion, halve, and thinly slice into half-moons. If raw onion is strong, soak the slices in cold water for 5 minutes then drain and pat dry. Add about 1 cup of sliced red onion to the bowl.

Prepare pepper and olives

Core, seed and thinly slice the green bell pepper into 1/4-inch strips (about 1 cup). Add 1 cup pitted Kalamata olives (halved if large) to the bowl.

Add greens and feta

If using mixed salad greens, arrange 4 cups in the serving bowl or toss them with the vegetables. Crumble 1 cup of feta cheese and add half on top of the salad now and reserve half for finishing.

Dressing

Mince 2 garlic cloves finely. In a small bowl or jar, combine 1/2 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Add the minced garlic to the oil-vinegar mixture. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and blends. Taste and adjust seasoning: add more salt or lemon juice if needed. Let sit 5 minutes so flavors meld.

Assemble & Finish

Pour the dressing evenly over the salad ingredients in the large bowl. Use tongs or two large spoons to gently toss the salad 6–8 times, coating vegetables without breaking them up.

Scatter the remaining crumbled feta over the top. Sprinkle 1/2 tsp dried oregano across the salad, drizzle 1 tbsp extra-virgin olive oil for shine, and garnish with 2 tbsp chopped fresh parsley if using.

Let the salad rest 5–10 minutes at room temperature before serving to allow flavors to marry. Serve chilled or at room temperature.