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Greek Salad

A fresh Greek Salad filled with romaine lettuce, cucumbers, red bell peppers, cherry tomatoes, red onion, kalamata olives and feta cheese tossed in an exceptional Greek salad dressing. It’s the perfect summer salad.

Course Salad, Side Dish
Cuisine Greek, Healthy, Vegetarian
Servings 8

Ingredients

Greek Salad Dressing

  • 2 garlic cloves crushed
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1 teaspoon liquid honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ½ cup extra virgin olive oil

Salad Ingredients

  • 8 cups torn romaine lettuce pieces
  • 1 English cucumber or 4 Persian cucumbers sliced
  • 1 red bell pepper diced
  • 1 ½ cups cherry or grape tomatoes whole or halved, as desired
  • ½ red onion thinly sliced
  • 1 cup kalamata olives
  • 1 cup cubed Greek feta cheese
  • Lemon slices for garnish

Instructions

  1. Make the Greek salad dressing: In a medium bowl, add garlic, lemon juice, red wine vinegar (or balsamic vinegar), honey, salt, pepper, oregano and olive oil. Whisk the ingredients well. Set aside for 15 - 30 minutes at room temperature to allow the flavours to meld.

  2. If making ahead, dressing can be stored in refrigerator in a sealed jar; in this instance, bring dressing to room temperature for thirty minutes to one hour before using.

  3. Assemble and garnish the salad: In a large shallow bowl or a large platter, layer romaine lettuce, cucumbers, red bell peppers, cherry tomatoes, red onion, kalamata olives, feta cheese. Give the dressing another whisk and pour desired amount of dressing over the salad. Toss gently to combine and garnish with lemon slices. Serve immediately. Reserve any remaining dressing in refrigerator.

Recipe Notes

  1. For best results use the best quality olive oil for the dressing as the flavour is paramount
  2. Other types of mixed greens work well too, choose what you like best
  3. Store any leftover salad dressing in the refrigerator for up to 5 - 7 days
  4. To bulk up the salad and amp up the protein, add any of: quinoa, farro, barley, chickpeas, white beans, falafel or cooked chicken pieces