Name: Union Park Pizzas The Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups local spring mix (mixed salad greens); 1 whole English cucumber; 1 small organic red onion; 3 oz kalamata olives, pitted; 1.5 cups baby tomatoes (or cherry/grape tomatoes); 8 pieces pepperoncini (mild pickled peppers); 0.75 cups feta cheese, crumbled (optional); 0.33 cups extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced (about 1 clove); 0.5 tsp honey or sugar (optional, to balance acidity); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Method

Salad

Prepare greens

Wash and dry the spring mix thoroughly (use a salad spinner). Place 6 cups of dry greens into a large salad bowl and set aside chilled.

Slice cucumber

Trim ends of the English cucumber. If the skin is waxed, peel; otherwise leave skin on. Cut cucumber in half lengthwise, then slice each half into 1/4-inch half-moons. Add to the bowl with greens.

Thinly slice red onion

Peel the small red onion and cut it in half from root to tip. Slice each half into very thin half-moons (about 1/8 inch). If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add tomatoes and olives

Halve the baby tomatoes (or quarter larger ones) and add 1.5 cups to the bowl. Add 3 oz pitted kalamata olives whole or halved, depending on size.

Add pepperoncini and feta

Drain pepperoncini and slice crosswise into rings if desired; add about 8 pieces to the salad for tang and mild heat. Sprinkle 3/4 cup crumbled feta over the top, if using.

Toss before serving

Hold off on dressing until just before serving. If preparing ahead, cover and refrigerate assembled components separately (greens and toppings) for up to 2 hours.

Greek Dressing

Combine ingredients: In a small bowl or mason jar add 1/3 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey (optional), 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Emulsify: Whisk vigorously for 30–45 seconds until the dressing is well combined and slightly thickened, or secure jar lid and shake vigorously for 20–30 seconds.

Taste and adjust: Taste the dressing and adjust seasoning — add more salt, a pinch of sugar or honey if too tart, or a squeeze more lemon for brightness. If you want a stronger oregano flavor, add an extra 1/4 tsp dried oregano.

Dress salad: Right before serving, drizzle about 3–4 tbsp of dressing over the salad (or more to taste). Gently toss the greens and toppings with two salad tongs until evenly coated. Serve any extra dressing on the side.