Greek Salad Recipe

Name: Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8 servings (2 cups each)
Ingredients: ⅓ cup red wine vinegar; 1 Tbsp honey; ½ tsp salt; ½ tsp freshly cracked black pepper; 2 tsp fresh oregano; 2 Tbsp olive brine; 1 tsp Dijon mustard; 1 Tbsp feta cheese, crumbled; 4 cloves garlic, minced; ½ cup olive oil; 3 heads romaine, rinsed and chopped into bite-sized pieces*; ⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided**; ⅓ cup pitted Kalamata olives, chopped; 1 cup grape tomatoes, halved; 1 cucumber, peeled and diced; ½ red onion, sliced thin

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
8 servings (2 cups each)
Calories
219 kcal
Course
Salad
Cuisine
Mediterranean, Greek

Greek Salad Recipe

Jeffrey Yu

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This easy Greek Salad recipe is full of fresh flavors and includes the most delicious homemade Greek dressing! A simple side dish for ANY meal.

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Ingredients

Servings

Dressing Ingredients

⅓ cup red wine vinegar $0.53
1 Tbsp honey $0.15
½ tsp salt $0.01
½ tsp freshly cracked black pepper $0.10
2 tsp fresh oregano $0.22
2 Tbsp olive brine $0.00
1 tsp Dijon mustard $0.02
1 Tbsp feta cheese, crumbled $0.27
4 cloves garlic, minced $0.24
½ cup olive oil $1.55

Salad Ingredients

3 heads romaine, rinsed and chopped into bite-sized pieces* $3.42
⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided** $1.35
⅓ cup pitted Kalamata olives, chopped $1.44
1 cup grape tomatoes, halved $0.82
1 cucumber, peeled and diced $0.72
½ red onion, sliced thin $0.53

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Instructions

Gather the dressing ingredients (red wine vinegar, honey, salt, black pepper, fresh oregano, olive brine, Dijon mustard, crumbled feta cheese, and minced garlic).
Whisk all dressing ingredients together, streaming oil in slowly, and set aside.***
Gather salad ingredients; rinse and chop romaine, crumble feta, chop Kalamata olives, halve tomatoes, peel and dice cucumbers, and julienne (slice thinly) red onion.
Toss all ingredients together with a drizzle of salad dressing until it’s dressed to your liking. Save any leftover dressing in the refrigerator for up to one week.

Notes

*I usually end up having to pick off a few of the outer leaves on each head of lettuce because they're wilted or bruised beyond crispiness! I intended to only use 2 heads of lettuce (the kind that come in the 3 packs at the grocery store) but because some of the leaves looked a little sad, I used all 3.
**Reserve 1 Tbsp of crumbled feta cheese for the dressing
***This dressing is a “temporary emulsion”, so you will want to give it a good whisk (or a shake if you made it in a jar) before dressing your salad.