Greek Salad with Oil and Vinegar Dressing
Salad. Most people will want to stop reading there, but that would be a mistake. This Greek salad is anything but boring and insubstantial; rather, its many ingredients provide a full range of flavors and textures that will leave you satisfied.
Crisp romaine lettuce forms the base of the salad, but the magic of the salad comes from its many toppings: assertive red onions, peppery radishes, juicy tomatoes, cool and refreshing cucumbers, sweet-tangy peppers, crunchy celery, savory feta cheese, briny Greek black olives, meaty anchovy fillets, fresh parsley, and pickled capers. Basically, there’s something to activate every taste receptor.
This salad is finished with an oil and vinegar dressing made from extra virgin olive oil, white wine vinegar, fresh parsley or oregano, garlic, and salt and pepper. You’ll want to serve this Greek salad with crusty bread, so that you can sop up any extra dressing!
Greek Black Olives, Pepperoncini, Feta, and Anchovies in Olive Oil
A Few Tips on Making this Greek Salad
- You may assemble the salad in advance, but don’t dress it until you’re ready to serve; otherwise the lettuce will become soggy.
- Use a high-quality extra virgin olive oil, preferably organic and “first-cold pressed.”
- Buy a block of feta rather than the pre-crumbled variety—it tastes much better this way!
- Don’t be afraid to use the anchovies, which add a nice meatiness.
- Use fresh herbs for the salad and dressing to brighten things up.
- Serve with a crusty bread to soak up any leftover dressing.
You can serve this Greek salad for lunch with bread or as an appetizer before dinner. Eating vegetables shouldn’t be a chore, and this Greek salad makes it easy. Try it today!
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Greek Salad with Oil and Vinegar Dressing
Print recipe | Meal type | Salad |
| Region | Greek |
| From book | slightly adapted from The Complete Middle East Cookbook |
Ingredients
salad
- romaine lettuce
- thinly sliced red onion rings
- sliced radishes
- tomato wedges
- sliced cucumber
- sliced pepperoncini
- sliced celery
- block of feta cheese
- Greek black olives
- anchovy fillets
- fresh parsley (chopped)
- pickled capers
salad dressing
- 1/2 cup high-quality extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons chopped fresh oregano or parsley
- 1 clove garlic (finely minced)
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt
- freshly ground black pepper
Note
I didn't list quantities for the toppings as it really depends on if you're serving this as an appetizer to a larger meal or as a lunch. Just use as much of an ingredient as you wish.
Directions
| Salad | |
| Step 1 | |
| Break up romaine lettuce, or shred coarsely using a very sharp knife. Divide lettuce among plates or place into a large serving bowl. Add all the other ingredients. Sprinkle on the parsley. | |
| Salad Dressing | |
| Step 2 | |
| Combine ingredients in a small bowl or measuring cup and beat well with a fork, or put the ingredients in a screw top jar, seal and shake well. Beat or shake again just before using. | |
| Step 3 | |
| Add dressing to the salad just before serving. | |
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