#607 Greek Island Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Core and cut the tomatoes into wedges. Halve the cucumber lengthwise and slice into 1/4" half-moons. Peel if desired. Thinly slice the red onion into rings or half-moons and separate into strands.

Assemble salad base

Place the 6 cups of mixed salad greens into a large shallow bowl or individual serving plates. Arrange tomato wedges, cucumber slices, and red onion evenly over the greens.

Add olives and feta

Scatter the 3 oz of pitted Kalamata olives over the salad. Distribute the 6 oz of barrel-aged marinated Greek feta cubes evenly so each portion gets some feta.

Finish with oregano

Lightly sprinkle 1 tsp dried oregano over the assembled salad to impart classic Greek aromatics.

In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp honey (or sugar), 1 tsp Kosher salt, and 1 tsp freshly ground black pepper.

Whisk vigorously for 30–45 seconds (or shake in a lidded jar for 20–30 seconds) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon as needed.

If the feta used is already marinated and salty, reduce the dressing salt by half to avoid over-salting.

Just before serving, drizzle about 3–4 tbs of the dressing over the entire salad and gently toss with tongs to coat the greens and vegetables evenly. Reserve any extra dressing in the refrigerator for up to 5 days.

Serve immediately so greens remain crisp. Offer additional dried oregano and extra dressing on the side.