Classic Greek Salad
Rated 5.0 stars by 1 users
Ingredients
-
1 head romaine lettuce, washed and chopped into bite-sized pieces
-
1 cucumber, sliced into half-moons
-
1 red onion, thinly sliced
-
1 pint cherry or grape tomatoes, halved
-
1 cup pitted kalamata olives
-
1 cup crumbled feta cheese
-
2 tablespoons fresh oregano, chopped
-
2 tablespoons fresh parsley, chopped
-
1/4 cup olive oil
-
2 tablespoons red wine vinegar
-
1 tablespoon freshly squeezed lemon juice
-
1 teaspoon Dijon mustard
-
1 clove garlic, minced
-
1/2 teaspoon dried oregano
-
1/4 teaspoon salt
-
1/4 teaspoon freshly ground black pepper
Directions
In a large salad bowl, gently combine the chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, sliced red onion, pitted kalamata olives, crumbled feta cheese, chopped fresh oregano, and chopped fresh parsley. Be careful not to over-mix the salad at this stage, as you don't want to bruise the delicate lettuce leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is fully emulsified and well combined.
Drizzle the prepared dressing over the salad ingredients in the large bowl. Use tongs or salad servers to gently toss the salad, making sure to coat all the components evenly with the dressing.
Let the dressed Greek salad sit for 5-10 minutes before serving. This resting time allows the flavors to meld together and the ingredients to marinate slightly in the dressing.
Serve the Greek salad chilled or at room temperature. It makes a fantastic accompaniment to grilled meats, fish, or can be enjoyed as a light main course on its own. The salad can also be refrigerated for up to 2 days, though you may want to give it a gentle toss right before serving to redistribute the dressing.
