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Greek Salad

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Greek Salad

Cuisine:Greek

Course:Dinner

20m prep 0s cook 20m ready

A classic Greek salad with crisp lettuce, tomatoes, cucumber, olives, feta cheese, and optional anchovies, tossed in a vinaigrette.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed)
  • 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges
  • ½ cup crumbled feta (2 ounces)
  • 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced
  • ½ cucumber, peeled, seeded, and sliced
  • ½ cup Kalamata olives, pitted
  • (¾ cup sliced celery hearts)
  • 6 radishes, sliced
  • (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed)
  • 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges
  • ½ cup crumbled feta (2 ounces)
  • 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced
  • ½ cucumber, peeled, seeded, and sliced
  • ½ cup Kalamata olives, pitted
  • (¾ cup sliced celery hearts)
  • 6 radishes, sliced
  • (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)
  • 1 ½ cup Vinaigrette or Feta or Goat Cheese Dressing made with feta

Let's Cook

  1. Step 1.

    Combine in a salad bowl: 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed); 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges; ½ cup crumbled feta (2 ounces); 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced; ½ cucumber, peeled, seeded, and sliced; ½ cup Kalamata olives, pitted; (¾ cup sliced celery hearts); 6 radishes, sliced; (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)

  2. Step 2.

    Toss well with: ½ cup Vinaigrette or Feta or Goat Cheese Dressing made with feta

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