Greek Style Salad

Greek Style Salad

The reason I say “Greek-Style” is that this salad includes lettuce. Although, we often get lettuce when we order Greek Salads in many restaurants, the traditional Greek Salad does not have any lettuce in it. Traditionally, Greek Salad is a simple combination of juicy tomatoes at the peak of their ripeness, cucumbers, onions, olives, olive oil and vinegar. That’s it (well other than salt and pepper!)

Having said all that, I really like the Americanized version of this dish – it’s fresh, it’s filling and has more body to it with all the additional lettuce.

I make mine with a high ratio of lemon juice to oil. I like it when it’s very zesty and fresh. You can absolutely substitute red wine vinegar, just use less – maybe 2 tablespoons instead.

So here’s my simple zesty take on this dish.

DifficultyBeginner

Yields4 Servings
Prep Time15 mins

For the dressing:
 3 tbsp freshly squeezed lemon juice
 1 tbsp red wine vinegar
 ¼ cup olive oil
 1 garlic clove, minced
 ½ tsp kosher salt
 freshly ground black pepper
 1 tbsp shallot, minced, optional
 1 tbsp freshly shaved Parmesan, optional
For the salad:
 1 head Romaine lettuce
 ½ red onion, sliced in thin strips
 ½ English cucumber, seeded and sliced on a bias
 2 medium ripe tomatoes, sliced into wedges
 kalamata olives, to taste
 feta cheese, crumbled or sliced into wedges
 salt and pepper to taste
 couple pinches of dried oregano

1

For the dressing, whisk all the ingredients together until the dressing is emulsified.

2

Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. Alternatively refrigerate for up to two days. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.

3

Toss all salad ingredients together, including the marinated onions, and drizzle with the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it.

Ingredients

For the dressing:
 3 tbsp freshly squeezed lemon juice
 1 tbsp red wine vinegar
 ¼ cup olive oil
 1 garlic clove, minced
 ½ tsp kosher salt
 freshly ground black pepper
 1 tbsp shallot, minced, optional
 1 tbsp freshly shaved Parmesan, optional
For the salad:
 1 head Romaine lettuce
 ½ red onion, sliced in thin strips
 ½ English cucumber, seeded and sliced on a bias
 2 medium ripe tomatoes, sliced into wedges
 kalamata olives, to taste
 feta cheese, crumbled or sliced into wedges
 salt and pepper to taste
 couple pinches of dried oregano

Directions

1

For the dressing, whisk all the ingredients together until the dressing is emulsified.

2

Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. Alternatively refrigerate for up to two days. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.

3

Toss all salad ingredients together, including the marinated onions, and drizzle with the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it.

Greek Style Salad

Happens to be Vegetarian.

Make it Vegan: omit Parmesan.

Make it Dairy-Free: omit Parmesan.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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