Greek Salad Recipe
Mixed greens, kalamata olives, feta cheese, bell peppers, cucumbers, and tomatoes. Tossed with a house vinaigrette and croutons.
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Ingredients
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Salad
House Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the cucumbers thinly (after halving lengthwise if using an English cucumber). Remove seeds and thinly slice the bell peppers. If using, thinly slice the red onion and place in cold water for 5 minutes to mellow the bite, then drain and pat dry.
- 2
Assemble salad base
In a large salad bowl, combine the dried mixed greens, sliced cucumbers, bell peppers, halved tomatoes, and drained red onion. Add the pitted Kalamata olives and half of the crumbled feta. Toss gently to mix the ingredients evenly.
- 3
Finish and serve
Just before serving, pour the desired amount of house vinaigrette over the salad (start with about 3–4 tablespoons for this quantity and add more to taste). Toss gently to coat. Sprinkle the remaining feta on top, add the croutons, and garnish with chopped parsley if using. Serve immediately so the croutons remain crisp.
House Vinaigrette
- 4
Combine acids and flavorings
Make the vinaigrette: In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), kosher salt, and black pepper. Whisk or shake to combine.
- 5
Emulsify and adjust
While whisking continuously (or with the jar lid on), slowly drizzle in the extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar or lemon if desired. Let the vinaigrette sit 5–10 minutes to allow flavors to meld; whisk again before using.