Greek Salad Recipe

Name: Tony's of Cincinnatis Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups romaine lettuce; 1.5 cups cherry tomatoes; 0.5 cup red onion; 0.5 cup Kalamata olives, pitted; 0.75 cup feta cheese, crumbled; 0.25 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.5 tsp Dijon mustard; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp optional: honey or sugar

Inspired by Tony's of Cincinnati

Time20m

Serves4

romaine + feta + tomatoes + red onions + olives + greek dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

6 cups Romaine lettuce

1 1/2 cups Cherry tomatoes

1/2 cup red onion

1/2 cup Kalamata olives, pitted

3/4 cup Feta cheese, crumbled

Greek Dressing

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dried oregano

1/2 tsp Dijon mustard

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp optional: honey or sugar

Method

Salad

Prepare lettuce

Wash romaine lettuce thoroughly. Shake off excess water or use a salad spinner. Chop or tear leaves into bite-sized pieces to yield about 6 cups. Place in a large mixing bowl.

Prepare tomatoes

If using cherry tomatoes, halve them. If using larger tomatoes, core and chop into bite-sized wedges to make about 1.5 cups. Add to bowl with lettuce.

Prepare red onion

Peel and thinly slice the red onion. Rinse slices briefly under cold water if you want to mellow the bite, then drain well. Measure 1/2 cup of sliced onion and add to the bowl.

Add olives and feta

Add 1/2 cup pitted Kalamata olives to the bowl. Crumble 3/4 cup feta cheese over the salad. Toss gently to combine the solids after dressing is added.

Greek Dressing

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp honey or sugar if using. Whisk vigorously until emulsified, or close the jar and shake until well combined. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Pour dressing over the salad just before serving. Start with about two-thirds of the dressing, toss gently to coat all ingredients, and add more if needed. Serve immediately so the lettuce remains crisp.