Greek Salad with Dressing
There are a handful of recipes I come back to all summer long, and this Greek salad with homemade dressing is always at the top of the list. It’s crisp, bright, and packed with everything you love—juicy tomatoes, crunchy cucumbers, briny kalamata olives, and salty feta, all tossed in a fresh, lemony dressing that brings it all together. Every time I bring it to a cookout or set it on the table, someone asks for the recipe.
Servings: 4 servings
Ingredients
Salad
- 2 heads romaine lettuce, chopped
- ½ large cucumber, sliced
- 1 cup grape tomatoes, halved
- ⅓ cup green bell pepper, chopped
- 1 shallot, thinly sliced
- ⅓ cup feta cheese, cut into chunks or crumbled
- ¼ cup kalamata olives
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon Dijion mustard
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
Salad
- If using whole romaine heads make sure to chop in small bite sized pieces and wash thoroughly. Use a salad spinner to remove all of the water from the lettuce so the dressing will coat better. Add the lettuce to a large serving bowl.
- Wash and chop the cucumber, tomatoes, pepper and shallot Add to the serving bowl with the romaine lettuce. Add the feta and olives.
Dressing
- Add all of the dressing ingredients to a small bowl. Use a microplane to zest the lemon and garlic right into the bowl.
- Whisk thoroughly and add the dressing right when ready to serve. Because oil and vinegar separate make sure to whisk well right before pouring onto the salad.