Greek Salad

Looking for a salad to serve at your long weekend BBQ? Try this fresh and crisp Greek Salad – it’s a hard one to resist! It’s simple and easy to make at home.

Just pile crunchy lettuce, cool cucumbers, bright red bell peppers, juicy plump cherry tomatoes, spicy red onion and Greek kalamata olives into a bowl. Drizzle with easy-to-make garlic-lemon dressing (recipe below) and garnish the salad with crumbled feta cheese. 

That’s it! The result is the most amazing salad you’ll ever have.

What really makes this salad incredible is the exceptional homemade Greek dressing that’s full of bold Mediterranean flavours. The dressing comes together easily and keeps refrigerated for a few days. Bring it to room temperature before using, as the olive oil ingredient solidifies once refrigerated. It makes ¾ cup dressing, enough for one really large salad to feed at least 8 or more. But you can easily use the dressing to make a few smaller salads throughout the week.

This fresh and colourful salad pairs well with many grilled meats or pasta dishes. It’s also great just on its own. I love to make it into several lunch-sized salads to have during the week. You could very easily add a sprinkle of chickpeas to the salad for a protein filled lunch.

Bring Greek Salad into your life this long weekend!

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Greek Salad

Servings 8

Ingredients

Greek Salad Dressing

• 2 small garlic cloves crushed
• ½ teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 teaspoon liquid honey
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• ½ cup olive oil

Salad Ingredients

• 1 head romaine lettuce chopped
• 1 cucumber diced
• 1 red bell pepper diced
• 2 cups cherry or grape tomatoes whole or halved, as desired
• ½ red onion thinly sliced
• ½ cup kalamata olives whole or sliced, as desired

Garnish

• ½ cup crumbled Greek feta cheese

Instructions

1. For the Greek dressing: Into a 4 or 6 ounce Mason jar (or any other type of glass jar), add the garlic, lemon zest, lemon juice, balsamic vinegar, honey, salt, pepper, oregano and olive oil. Seal tightly and shake well. Set aside for 15 - 30 minutes to allow the flavours to meld. If making ahead, dressing can be stored in refrigerator; in this instance, bring dressing to room temperature for one hour before using.
2. For the salad: Arrange salad ingredients in the order listed in the appropriate sized salad bowl. Give the dressing a shake and pour desired amount of dressing over the salad ingredients. Toss gently to combine. Sprinkle top of salad with crumbled feta cheese. Serve immediately. Reserve any remaining dressing in refrigerator.