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
My Favorite Greek Salad Recipe
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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