Mediterranean Greek Salad Recipe
This Mediterranean Greek Salad is a refreshing and vibrant mix of crisp Romaine lettuce, ripe tomatoes, crunchy cucumbers, and tangy Kalamata olives, all tossed in a flavorful homemade Greek dressing made from olive oil, red wine vinegar, garlic, and oregano. Topped with authentic Greek feta cheese and fresh dill or mint, this salad is perfect for light lunches, side dishes, or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
Ingredients
Scale
Produce
- 1 large head Romaine lettuce
- 4 medium ripe tomatoes, cut into bite-sized chunks
- 1 large English cucumber
- 1 medium green bell pepper
- 1 small red onion
- 3 tablespoons fresh dill or mint, roughly chopped
- 1 small garlic clove, minced
Pantry
- 1/2 cup pitted Kalamata olives
- 1/2 cup high-quality extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Dairy
- 8 ounces authentic Greek feta cheese
Instructions
- Prep the Veggies: Rinse all fresh produce thoroughly under cold water to remove any dirt or impurities.
- Soak the Onion: Thinly slice the red onion and place the slices in a small bowl. Cover with enough cold water to fully submerge. For added flavor, optionally add a splash of red wine vinegar. Let the onions soak for 10 to 15 minutes to mellow their sharpness and then drain just before assembling the salad.
- Chop the Veggies: Cut the ripe tomatoes into generous bite-sized chunks. Roughly chop or slice the English cucumber into ¾-inch pieces or half-moons. Core and chop the green bell pepper into ¾-inch chunks. Tear or roughly chop the Romaine lettuce into bite-sized pieces. Dice the feta cheese into neat ¾-inch cubes. Drain the Kalamata olives and decide whether to leave whole or halve them. Roughly chop the fresh dill or mint and set aside.
- Make the Greek Salad Dressing: In a medium bowl, combine red wine vinegar, minced garlic, dried oregano (crushed to release flavor), sea salt, and freshly ground black pepper. Stir in the Dijon mustard for depth. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing until smooth and slightly thickened. Taste and adjust seasoning if necessary.
- Dress & Toss: In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, bell pepper, and the drained red onion slices. Add the Kalamata olives on top. Pour approximately two-thirds of the dressing over the salad. Gently add the feta cubes without breaking them too much. Using salad tongs or clean hands, gently toss the salad to coat all ingredients lightly without bruising the lettuce or crumbling the feta excessively.
- Season & Serve: Taste the salad and add any remaining dressing or seasoning according to preference. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Soaking red onions in cold water mellows their sharpness and retains crispness.
- Using authentic Greek feta cheese significantly improves flavor authenticity.
- Crushing dried oregano before adding intensifies its aroma.
- Adjust the amount of dressing to personal taste to avoid soggy lettuce.
- Fresh dill or mint can be used according to preference for a herbal note.
Keywords: Mediterranean Greek Salad, Greek Salad, Feta Salad, Healthy Salad, No-Cook Salad, Vegetarian Salad, Fresh Vegetable Salad
Find it online: https://jedentaglecker.com/mediterranean-greek-salad-recipe/
