Mediterranean Greek Salad
A refreshing and fulfilling dish that embodies the vibrant flavors of Greece, perfect for a healthy lunch or as a side for dinner gatherings.
Ingredients
Salad Ingredients
- 1 large head Romaine lettuce Tear into bite-sized pieces.
- 4 medium ripe tomatoes Cut into bite-sized chunks.
- 1 large English cucumber Chop into ¾-inch chunks or slice into half-moons.
- 1 medium green bell pepper Cut into ¾-inch chunks.
- 1 small red onion Thinly sliced and soaked in cold water to mellow flavor.
- ½ cup pitted Kalamata olives Can be left whole or halved.
- 8 ounces Greek feta cheese Cut into neat ¾-inch cubes.
- 3 tablespoons fresh dill or mint Roughly chopped.
Dressing Ingredients
- ½ cup extra virgin olive oil High-quality recommended.
- ½ cup red wine vinegar Plus a splash for soaking onions.
- 1 teaspoon dried Greek oregano Crush between fingers to release flavor.
- 1 small garlic clove Minced.
- ½ teaspoon Dijon mustard For added depth.
- ½ teaspoon sea salt To taste.
- ¼ teaspoon freshly ground black pepper To taste.
Instructions
Preparation
- Rinse all the fresh produce under cold water.
- Thinly slice the red onion and place it in a small bowl. Pour in enough cold water to fully submerge the onions and add a splash of red wine vinegar (optional). Let soak for 10 to 15 minutes while you prep the rest of the salad, then drain just before using.
- Slice the ripe tomatoes into generous bite-sized chunks. Chop the cucumber into ¾-inch chunks or slice into half-moons. Core and cut the bell pepper into ¾-inch chunks. Tear the Romaine lettuce into bite-sized pieces. Dice the feta cheese into neat ¾-inch cubes. Drain the Kalamata olives.
Dressing
- In a medium bowl, add red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper. Stir in the Dijon mustard.
- Whisk while slowly drizzling in the olive oil until the dressing is smooth and slightly thickened. Adjust the seasoning to taste.
Assembly
- In a large serving bowl, add the chopped lettuce, tomatoes, cucumbers, bell pepper, and drained red onion. Add the Kalamata olives on top.
- Pour in about two-thirds of the dressing and gently add the feta cubes. Toss everything lightly to coat without crumbling the feta or bruising the lettuce.
- Taste and adjust the seasoning and dressings if needed. Fold in the chopped fresh dill or mint just before serving.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to two days, keeping the dressing separate. This salad can be customized with different vegetables and herbs.