How to Make Greek Salad
User Reviews
4.7
How to Make Greek Salad
Description
In this Greek Salad, chopped romaine forms the crisp base topped with halved grape tomatoes, cucumber slices, briny kalamata olives, thinly sliced red onion, creamy feta cheese, and pepperoncini peppers that provide a bit of tang and mild heat. The salad is dressed with a vinaigrette made by whisking together olive oil, red wine vinegar, fresh lemon juice, minced garlic, salt, and dried herbs including tarragon, oregano, and rosemary.
The result is a salad with contrasting textures: crunchy vegetables, creamy cheese, and firm olives and peppers. The vinaigrette adds a subtly herby and slightly sharp flavor, which complements the richness of the feta. The salad is best served immediately after dressing to maintain the crispness of the vegetables.
This salad fits well as a refreshing accompaniment to grilled meats or as a light vegetarian option. The vinaigrette is prepared in advance, allowing flavors to meld and making assembly quick. The recipe yields six servings, and nutritional values are estimates due to ingredient variations.
Ingredients
For the Greek vinaigrette:
- 1/2 cup olive oil 100 grams
- 1/3 cup red wine vinegar 55 g
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- ½ teaspoon tarragon
- ½ teaspoon oregano
- ¼ teaspoon rosemary
- ¼ teaspoon black pepper
For the salad:
- 6 cups romaine lettuce chopped
- 1 cup grape tomatoes cut in half
- 1 medium cucumber sliced
- 1/2 cup kalamata olives
- 1/2 red onion thinly sliced
- 8 ounces feta cheese
- 4 Pepperoncini peppers whole or sliced
Instructions
For the vinaigrette:
- In a pint size mason jar or a medium bowl, whisk together the ingredients fo the vinaigrette. Cover the jar and shake, or whisk in a bowl. Cover and refrigerate until ready to serve.
Make the salad:
- Add the lettuce to a large bowl.
- Top with tomatoes, cucumbers, olives, red onion, feta, and peppers. Arrange in a pretty pattern or just throw it all in and mix. It's up to you!
- Right before serving, drizzle some of the vinaigrette over the top and toss to serve. Or you can drizzle the vinaigrette over each individual serving. Don't pour on all the dressing. This makes enough to have some leftover for another day.
- Serve immediately.
Notes
- The vinaigrette can be made ahead and refrigerated to deepen its flavors before serving.
- Serve the salad immediately after adding dressing to maintain crisp vegetable texture.
- Nutritional counts are approximate; consult a nutrition calculator for precise values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 34mg | 11% |
| Sodium | 708mg | 30% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 209mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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