Greek Salad Recipe

Prepare greens

Rinse the baby spinach and chopped romaine under cold water. Spin or pat dry thoroughly. Place in a large salad bowl and chill briefly while preparing other ingredients if desired.

Prepare vegetables

Core and cut the tomatoes into wedges or 1/2-inch pieces. Peel, seed if desired, and slice the cucumber into half-moons. Thinly slice the red onion and separate into rings. Add tomatoes, cucumber and onion to the bowl with greens.

Pit and halve the Kalamata olives if not already pitted. Crumble or chop the feta into bite-sized pieces. If using pepperoncini, slice them into rings. Add olives, feta and peppers to the salad bowl, tossing gently with the greens and vegetables to combine.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, sea salt and black pepper. Whisk vigorously until emulsified, or tighten the jar lid and shake until combined. Taste and adjust seasoning — add more salt, pepper or lemon if desired.

Dress the salad

Right before serving, pour about half of the dressing over the salad and toss gently to coat all ingredients. Add more dressing to taste (the recipe yields enough for a lightly to moderately dressed salad). Transfer to serving plates or a platter and finish with a light crumble of extra feta and a final grind of black pepper.