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Greek Salad

adapted from Cook's Illustrated

Greek Salad
Greek Salad

A go to Greek Salad. Light and delicious with a homemade vinaigrette dressing.

Greek Salad


For the Vinaigrette

  • 3 Tbsp red wine vinegar

  • 1 1/2 tsp lemon juice, from 1 lemon

  • 2 tsp minces fresh oregano leaves

  • 1/2 tsp table salt

  • 1/8 tsp black pepper

  • 1 medium garlic clove, pressed through a garlic press or minced. (about 1 tsp)

  • 6 Tbsp olive oil

For the Salad

  • 1/2 medium red onion, sliced thin (about 3/4 cup). I don't like raw onion, so I leave this out.

  • 1 English cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch thick slices. (depending on the size of the cucumber you may only use 1/2 of it.)

  • 2 hearts of romaine lettuce, washed, dried, and torn into pieces. (about 8 cups)

  • 1/4 cup loosely packed torn fresh parsley leaves

  • 1/4 cup loosely packed torn fresh mint leaves

  • Roasted tomatoes, sliced (see note below) or roasted red peppers, sliced or regular tomatoes, cored, seeded and sliced in wedges.

  • Marinated Artichoke Hearts, chopped in bite size pieces

  • Kalamata olives, pitted and halved

  • Feta cheese, crumbled


  1. Whisk the vinaigrette ingredients in a large bowl until combined. Add the onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

  2. Add romaine, parsley, mint, tomatoes, to the bowl and toss with the vinaigrette.

  3. Transfer the salad to a serving bowl or platter and sprinkle with olives and feta cheese.


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