Description
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
Ingredients
- 8 cups lettuce, chopped into bite sized pieces
- 1/3 cup olives, sliced in half
- 1/2 English cucumber, chopped
- 2 small tomatoes or 1 cup cherry tomatoes
- 1/2 cup feta cheese
- 1/4 cup sliced red onion
- 1 handful chopped or torn fresh herbs (dill, basil, cilantro or parsley)
- 1 recipe Greek Salad Dressing:
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or za’atar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Chop the fresh vegetables as noted above.
- In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
- To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.
Notes
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.
Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu.
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
- Category: Salad
- Method: Raw
- Cuisine: Salad
- Diet: Vegetarian
