Greek Or Caesar Salad Recipe

Prepare lettuce

Wash and dry the romaine and any optional baby greens thoroughly. Tear or chop romaine into 1–1.5 inch pieces. Place greens in a large salad bowl and chill in refrigerator while you prepare other ingredients.

Peel the cucumber if desired, halve lengthwise and thinly slice into half-moons (about 1/4-inch thick). Halve the cherry tomatoes. Thinly slice the red onion into half-rings and separate. Pit the olives if not already pitted. If using anchovy fillets for Caesar, finely chop them (reserve a few for garnish if desired).

If using capers for the Caesar-style variation, rinse briefly and drain.

Crumble the feta for the Greek salad and grate fresh Parmesan for the Caesar. If making homemade croutons: cube day-old bread into bite-sized pieces, toss with 1 tbsp olive oil, pinch of salt and pepper, and bake at 375°F (190°C) for 8–12 minutes until golden and crisp, stirring once. Cool before adding to salad.

Make Greek dressing

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt and pepper. Whisk while slowly streaming in the extra-virgin olive oil until the dressing emulsifies. Taste and adjust salt, pepper or acidity. Refrigerate until ready to use. Yields about 3/4 cup — enough for 4 servings.

To assemble Greek salad: toss the chilled greens with cucumber, tomatoes, red onion, and kalamata olives. Drizzle 3–4 tablespoons of dressing over the salad and toss gently to coat. Scatter crumbled feta on top and finish with croutons or crusty bread on the side if desired. Serve immediately.

Make Caesar dressing

In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic and anchovy paste (or chopped anchovy fillets) until smooth. Slowly whisk in 1 tablespoon olive oil to loosen the dressing. Season with salt and black pepper to taste. If you prefer a thinner dressing, add 1–2 tsp cold water and whisk to reach desired consistency. Refrigerate briefly if not using immediately. Yields about 3/4 cup — enough for 4 servings.

To assemble Caesar salad: toss chilled romaine with 3–4 tablespoons of Caesar dressing until evenly coated. Add croutons and grated Parmesan, reserving a little Parmesan to shave on top for garnish. If desired, garnish with a couple of whole anchovy fillets and a squeeze of fresh lemon. Serve immediately.

This recipe provides components for either a Greek-style or Caesar-style salad. Use the Greek dressing and feta + olives for the Greek salad; use the Caesar dressing, anchovies, Parmesan and croutons for the Caesar salad. Quantities are for about 4 main-course servings (or 6 side servings). Leftover dressing keeps refrigerated up to 4 days. Prepare croutons and dressings ahead to speed assembly.