I always have the ingredients for a Greek Salad on hand. It's one of my go-tos as a mid-day meal or post-dinner salad. I've had exquisite Greek salads in tavernas in Greece (the most memorable was at a roadside eatery on the tiny island of Antiparos, where the proprietors called it a "village salad"), as well as in local Greek restaurants (from It's Greek to Me in Fort Lee, NJ--where we'd regularly stop for dinner on our trips home from my parents' place in PA to our apartment on the Upper West Side--to Periyali in the Flatiron District). The salad I typically make (as shown above) combines the things I loved most about all of them. If I don't have or feel like adding lettuce, I'll make it without the greens, which is how I ate it in Greece. Either way, it's delicious.
Note: Stephan loves pepperoncini peppers in his Greek salad, so I usually throw those in, as well.
- 1 head romaine lettuce torn into bite-size pieces or any other favorite lettuce (I used mesclun above)
- 3 tablespoons avocado oil (or olive, if you prefer)
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, finely chopped
- 1/2 red onion, thinly sliced
- 8 oz. crumbled Greek feta cheese (I buy it in large chunks, soaked in water)
- 8 Campari tomatoes, quartered (or a pint of cherry tomatoes, halved)
- 1 cucumber, semi-peeled and roughly chopped
- 1 yellow or orange pepper, cleaned and roughly chopped
- 1/2 cup Kalamata olives, pitted
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 6-8 whole pepperoncini peppers
- Place oil, vinegar, garlic and Dijon in large salad bowl and mix well.
- Wash and dry lettuce and place on top of the dressing in the bowl, without mixing.
- Place all other ingredients atop the lettuce and mix everything together thoroughly.
- Add salt and pepper to taste and serve immediately.