My Big Fat Greek Salad Recipe

Prep greens

Place 6 cups of spring mix in a large salad bowl and gently fluff to aerate the leaves.

Prepare cucumber

Wash the cucumber, trim the ends, and slice lengthwise if desired. Cut into 1/4-inch half-moons (or 1/2-inch slices for more texture). Add to the bowl with the spring mix.

Slice red onion

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

Add olives and peppers

Drain the pitted Kalamata olives and add them whole or halved to the bowl (about 3 oz). Drain the jarred roasted red peppers, pat dry with paper towel, then slice into 1/2-inch strips or bite-sized pieces and add to the salad.

Crumble feta

Crumble or break 5 oz of feta cheese into bite-sized pieces and scatter over the assembled salad ingredients.

Make dressing

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning (add more salt, pepper, or lemon juice as desired).

Dress the salad

Just before serving, pour about 2/3 of the dressing over the salad (reserve the remainder to allow guests to add more). Gently toss the salad with tongs or salad servers until greens and toppings are evenly coated. Add more dressing if needed, but avoid overdressing.

Finish and serve

Transfer the salad to a serving platter or serve directly from the bowl. Sprinkle any remaining feta and a few whole or halved olives on top for presentation. Serve immediately with the remaining dressing on the side.