Big Greek Salad Recipe

Prepare lettuce

Wash the romaine lettuce thoroughly, shake off excess water, and dry with a salad spinner or clean towels. Chop or tear into bite-sized pieces (about 6 cups packed) and transfer to a large salad bowl.

Slice cucumber

Peel the English cucumber partially if desired (leave some skin for color). Halve lengthwise and slice on the bias into 1/4-inch slices. Add to the bowl.

Halve tomatoes

Slice cherry tomatoes in half (or quarter if very large) and add to the bowl.

Thinly slice onion

Peel the red onion, cut in half pole-to-pole, and slice very thinly into half-moons. If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Chop pepper and parsley

Core, seed, and thinly slice the green bell pepper into strips or small dice. Roughly chop the fresh parsley and add both to the bowl.

Add olives and feta

Scatter the pitted Kalamata olives over the salad. Crumble or cut the feta into 1/2-inch cubes and distribute evenly on top.

In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, kosher salt, and black pepper.

Whisk while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more vinegar/lemon if you prefer brighter acidity.

If making ahead, keep the dressing refrigerated up to 3 days and bring to room temperature before using; shake or whisk again to re-emulsify.

Right before serving, pour about two-thirds of the dressing over the salad (reserve the rest to serve on the side). Gently toss everything with salad tongs to coat the vegetables and distribute feta and olives, taking care not to break up the cheese too much.

Taste and add more dressing, salt, or pepper if needed. Garnish with a little extra chopped parsley and an additional drizzle of olive oil if desired.

Serve immediately with crusty bread or alongside grilled meats. Leftovers: keep dressing separate if possible and store salad in an airtight container in the refrigerator up to 24 hours.