Greek Salad
A bright, herb-forward salad with crisp vegetables and briny feta.
Why This Recipe Works
This version elevates the standard salad by marinating the onions and cucumbers in the dressing first, which mellows the raw onion bite and seasons the vegetables from the inside out. Use a salad spinner to dry the romaine thoroughly, as even a little water will prevent the herb-flecked vinaigrette from clinging to the leaves.
Instructions
Whisk the vinegar, oregano, lemon juice, garlic, salt, and pepper in a small bowl until the salt is mostly dissolved.
Add the oil in a slow, steady stream while whisking constantly until the dressing is thick and emulsified.
Toss the cucumber and onion with a portion of the vinaigrette in a large bowl and let stand for 20 minutes to mellow the vegetables.
Add the romaine, tomatoes, roasted peppers, parsley, mint, olives, and feta to the bowl once the cucumber and onion have finished marinating.
Pour the remaining vinaigrette over the salad and toss gently to combine. Serve immediately while the vegetables are at their crispest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately, as the lettuce will wilt once dressed.
Can I make this ahead of time?
The vinaigrette can be made up to 2 days in advance, but the salad should be assembled just before serving.
