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5 from 2 votes

Greek Salad with Homemade Greek Dressing

Prep Time20 minutes
Total Time20 minutes
Course: Salad, Salad Dressing, starter
Cuisine: Greek
Keyword: cherry tomatoes, cucumbers, feta, gluten free, greek dressing, greek salad, grilled romaine lettuce, kalamata olives, lemon, olive oil, oregano, red onion, red wine vinegar, romaine hearts, tomato
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

Salad Ingredients

  • 1 romaine lettuce heart chopped or 1/2 bag of pre-chopped romaine
  • 1 whole tomato any variety and/or color cut into wedges (cherry tomatoes can also be used)
  • 1 cucumber sliced, peeled or unpeeled
  • 2 slices onion, red or white cut into thin rounds
  • 1/4 cup kalamata olives halved
  • 1/2 cup feta cheese preferably Israeli or French occasionally you can find the Israeli feta at Trader Joe’s
  • kosher salt, pepper and dried oregano to taste

Dressing Ingredients

  • 2 1/2 tablespoons red wine vinegar
  • 1 lemon zested and juiced
  • 1/2 clove garlic minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil extra virgin

Instructions

Salad Instructions

  • Place the tomatoes, olives, onions and cucumbers on top of the lettuce in a medium sized bowl or platter. Then add crumbled feta.
  • Drizzle with homemade Greek Salad dressing and season with salt, pepper and dried oregano.

Dressing Instructions

  • Place all the dressing ingredients in a bowl or mason glass jar.
  • Stir or shake vigorously until emulsified, about 30 seconds.
  • Use immediately or refrigerate for 1-2 weeks, stirring or shaking to emulsify again before each use.

Notes

Add, delete, modify or substitute ingredients per your preferences.
Adding shrimp or chicken, easily turns your salad into a complete meal.
If you want to make this salad for four or more people, you can easily double (or triple) the recipe. But you won’t need to make additional dressing.
Once refrigerated, the olive oil in the dressing may thicken depending on the temperature of your refrigerator. If this happens, take dressing out of the refrigerator 30-45 minutes before using to let the oil get to room temperature. Always shake (or mix) before using.