We love a good Greek Salad! Crunchy cucumbers, ripe tomatoes, feta cheese, and Kalamata olives are the heart and soul of this salad- but it’s the dressing that really makes those zesty flavors burst in your mouth! This recipe is our version of this classic dish.  Enjoy!

For the Salad:

4 cups Lettuce - chopped (we use romaine, but you can try iceberg, or baby mixed greens, etc.)

¼ Bell Pepper – sliced into strips

1 Small Tomato - sliced into wedges

½ Cucumber – sliced into rounds or half rounds

Red Onion – thinly sliced (amount to taste)

Arrange the first five ingredients in a salad bowl or on individual salad plates. 

For the dressing:

½ teaspoon Dijon Mustard

1 Tablespoon Red Wine Vinegar

1 Tablespoon Fresh squeezed Lemon Juice

¼ teaspoon Garlic Powder

½ teaspoon Oregano

¼ cup Fresh Medium/Robust Intensity Extra Virgin Olive Oil

Sea Salt and freshly cracked Pepper to taste

Whisk first 5 ingredients together until just mixed, then add the olive oil in a slow steady stream while continuing to whisk until the salad dressing emulsifies (thickens) about 30 seconds and then add salt and pepper to taste.  Drizzle the dressing over salad (reserving a little to top off after the garnish is added - optional)

Garnish:

4 oz. Feta Cheese – sliced

4 Pepperoncini for garnish

6 Kalamata Olives

1 teaspoon capers

After dressing the salad, top the salad with your garnish of feta, pepperoncini, olives, and capers and enjoy!

Makes 2 entrée servings or 4 side salad servings

Check out our video on how to make it HERE.