The Real Deal Greek Salad
Ingredients
For the Salad:
- ½ cup red onion, cut into ⅛-inch slices
- ¼ cup red wine vinegar
- 2 tbsp. honey
- 8 cups romaine lettuce, broken into ¾-inch pieces
- 1 cup English cucumber, diced into ¼-inch pieces
- 1 cup tomatoes, cut into ½-inch wedges
- ¾ cup green bell pepper, cut into ¾-inch pieces
- ½ cup pitted kalamata olives
- 4 ounces feta cheese, cut into ¼-inch cubes
Instructions
- In a small bowl, whisk together 1/4 cup red wine vinegar and 2 tablespoons of honey.
- Add the sliced red onions and allow them to sit for at least 15 minutes; drain well before adding to the salad.
- Rinse the romaine lettuce under cool running water; wash the surface and between the leaves to remove any dirt and debris; shake well to remove moisture and dry using clean towels; chop the lettuce into about ¾-inch pieces yielding about 8 cups.
- In a large bowl, add the lettuce; top with cucumbers, tomatoes, green bell pepper, drained red onions, kalamata olives and feta cheese.
- In a medium bowl, whisk together red wine vinegar, lemon zest, lemon juice, dijon mustard, 1 teaspoon honey, if using, minced garlic, oregano, salt, and pepper.
- Slowly drizzle the olive oil into the dressing mixture, continuously and vigorously whisking until you achieve a thickened dressing; season with salt and pepper to taste.
- If not serving right away, whisk again right before adding to the salad as it may separate over time.
- Just before serving, drizzle half of the dressing over the salad; gently toss to coat.
- Serve the remaining on the side.
- Garnish with more vegetables and cheese, as desired.
Notes
The salad ingredients can be prepared 1 day in advance and stored in an airtight container in the refrigerator. It’s best to make the dressing the same day. You can pickle the onions 2 days in advance.