This is one of my all time favorite salad recipes as I simply adore every single ingredient and the perfectly balanced flavor. This recipe is so simple and the prep is so easy. I typically make this recipe on Sundays when prepping meals and ingredients for the week to make sure I have lunch and dinner options ready to go. This recipe is great as an entree or side. I always add protein… grilled chicken, shrimp, or salmon.

Serving Plates | Wood and Lacquer Salad Bowl | Knife Block Set | Salad Dressing Mixer | Salad Spinner | Vegetable Chopper | Salad Scissors | Salad Maker

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My Favorite Greek Salad Recipe

Author Chef Tiffany Blackmon

Ingredients

• ½ Cup Olive Oil
• 6 Tbsp Red Wine Vinegar
• 2 Cloves Garlic Minced
• 1 tsp Dried Oregano
• ½ tsp Dijon Mustard
• Salt and freshly ground black pepper to taste
• 1 Head Romaine Lettuce
• 1 Cucumber Sliced
• 1 Green Bell Pepper Chopped
• 2 Cups Grape Tomatoes Halved
• 6 Ounces Feta Chesse Cut into cubes or crumbled
• ⅓ Cup Thinly Sliced Red Onion
• ½ Cup Kalamata Olives
• ¼ Cup Fresh Mint Leaves Torn

Instructions

• In a small bowl, whisk together olive oil, vinegar, garlic, oregano, mustard, salt, and pepper. 
• On a large serving platter, arrange lettuce, cucumber, green pepper, tomatoes, feta, red onion, and olives. Garnish with mint. Serve with dressing. 

Notes

Tiffy’s Tips

~Serve with grilled chicken, shrimp, or salmon for added protein. 

~I like using an emulsifier when making salad dressings for the perfect consistency. 

~Store dressing in an airtight container for up to two weeks. 

~Goat cheese is a great substitute for the feta cheese. 

I often share to “eat the rainbow” a rainbow of colors on your plate…THIS recipe has you covered! Enjoy! 

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