Greek Salad Recipe

Romaine lettuce: A crisp and refreshing leafy green, perfect as the base for the salad.

Cherry tomatoes: Sweet and juicy, these small tomatoes add a burst of flavor and color.

Cucumber: Adds a cool, crunchy texture to the salad.

Red onion: Provides a sharp, tangy bite that complements the other ingredients.

Kalamata olives: These Greek olives add a rich, briny flavor to the salad.

Feta cheese: A crumbly, tangy cheese that adds creaminess and a salty kick.

Extra virgin olive oil: The base for the dressing, adding a smooth, fruity flavor.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic herb in Greek cuisine, adding a warm, aromatic flavor.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the dressing.

When preparing the red onion for this Greek salad, soak the slices in cold water for about 10 minutes before adding them to the mixing bowl. This will help to mellow out the sharpness of the onion and make it more palatable, ensuring a balanced flavor profile in your salad.

• romaine lettuce - Substitute with mixed greens: Mixed greens provide a similar crunchy texture and fresh flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be eaten raw, providing a comparable crunch.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used thinly sliced in salads.

• kalamata olives - Substitute with black olives: Black olives are less tangy but still provide a similar briny flavor.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in dressings.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in place of oregano.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different texture.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• To keep your Greek salad fresh, store the vegetables and dressing separately. Place the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and kalamata olives in an airtight container. Keep the feta cheese in a separate small container.
• For the dressing, pour the extra virgin olive oil, red wine vinegar, and dried oregano mixture into a small jar with a tight-fitting lid. This will ensure it stays fresh and doesn't make the salad soggy.
• When you're ready to enjoy your Greek salad, simply combine the vegetables and dressing in a large bowl, then sprinkle the feta cheese on top.
• If you need to store the Greek salad for a longer period, consider using a vacuum-sealed container to keep the vegetables crisp and fresh.
• Avoid freezing the Greek salad as the vegetables will lose their crispness and the feta cheese may become crumbly and lose its texture. Instead, prepare the salad fresh when needed.
• If you have leftover dressing, it can be stored in the refrigerator for up to a week. Just give it a good shake before using it again.
• For meal prep, you can chop the vegetables ahead of time and store them in separate containers. This way, you can quickly assemble the Greek salad when you're ready to eat.
• Always use fresh ingredients for the best flavor and texture. If any of the vegetables start to wilt or the feta cheese shows signs of spoilage, discard them and use fresh ones.

• First, separate the feta cheese from the salad to prevent it from melting and losing its texture.
• Place the romaine lettuce, cherry tomatoes, cucumber, red onion, and kalamata olives in a microwave-safe dish.
• Lightly cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
• Microwave on medium power for 30-second intervals, stirring gently between each interval, until the salad is just warmed through. Be careful not to overheat, as the vegetables can become soggy.
• Alternatively, you can reheat the salad in a skillet over medium-low heat. Add a small amount of extra virgin olive oil to the skillet and gently toss the salad for 2-3 minutes until warmed.
• Once the salad is warmed, remove it from the heat and let it cool slightly.
• Reassemble the salad by adding the feta cheese back on top.
• Drizzle any remaining dressing over the salad and give it a final toss before serving.

• Large mixing bowl: To combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and kalamata olives.

• Small bowl: To whisk together the olive oil, red wine vinegar, and dried oregano.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber and red onion.

• Cutting board: To provide a surface for chopping and slicing the vegetables.

• Measuring cups: To measure out the romaine lettuce, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Measuring spoons: To measure the olive oil, red wine vinegar, and dried oregano.

• Salad tongs: To toss the salad and dressing together.

• Serving bowl: To present the salad attractively before serving.

Pre-chop vegetables: Prepare the romaine lettuce, cherry tomatoes, cucumber, and red onion in advance and store them in airtight containers.

Use pre-crumbled feta: Save time by buying feta cheese that is already crumbled.

Make dressing ahead: Whisk together the olive oil, red wine vinegar, and dried oregano and store in a jar for quick use.

One-bowl method: Combine all ingredients in a single large mixing bowl to minimize cleanup.

Pre-wash lettuce: Wash and dry the romaine lettuce ahead of time and store it in the fridge.