Greek Salad Recipe
Fresh greens, tomato, onions, green peppers, olives, pepperoncini and feta cheese
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare greens
Wash the romaine lettuce thoroughly, spin or pat dry, then chop or tear into bite-size pieces (about 6 cups). Place in a large salad bowl.
- 2
Prepare tomatoes
Core and dice the tomatoes into roughly 1-inch pieces (about 2 cups). Add to the bowl with lettuce.
- 3
- 4
- 5
Chop pepper
Core and seed the green bell pepper, then dice into 1/2-inch pieces (about 1/2 cup). Add to the bowl.
- 6
Add olives and pepperoncini
Add 1/2 cup pitted Kalamata olives and 8 pepperoncini (whole or halved, according to preference) to the salad bowl.
- 7
Add feta
Crumble 3/4 cup feta cheese and sprinkle over the assembled vegetables. Gently toss only after dressing is added (see dressing steps).
Dressing & Assembly
- 8
Make dressing
In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a jar with a tight lid) until the dressing is emulsified.
- 9
Taste and adjust
Taste the dressing and adjust seasoning as needed: add more salt, pepper, lemon, or vinegar to balance acidity and saltiness.
- 10
Dress salad
Drizzle about three-quarters of the dressing over the salad (reserve some if serving later). Gently toss the salad with two large spoons until vegetables are evenly coated and feta is distributed without breaking it up too much.
- 11
Serve
Transfer salad to a serving platter or leave in the bowl. Garnish with the remaining dressing drizzled lightly and extra crumbled feta if desired. Serve immediately so lettuce remains crisp.