Refreshing and textural, the classic Greek Salad is a great way to take advantage of summer’s abundant produce.
Easy to scale up or down, it’s as great for a quick weeknight meal as it is for a garden party or potluck. Plus, it’s pretty flexible: add tomatoes when they come into peak season for a bit of added lusciousness, or top with pepitas for more crunch.
What You'll Need
Ingredients
For the shopping list
- 1 cloves garlic, microplaned
- 1 tablespoon of lemon juice
- Zest of 1/2 a lemon
- 3 tablespoons of dill, chopped and divided
- 6-8 grinds of black pepper
- 6-8 cups mixed greens
- 1/4 cup Red Onion, thinly sliced (Noah loves red onions, they’re so delicious in this zesty salad)
- 2 Kirby or Persian Cucumbers, sliced
Equipment
From the kitchen
- medium mixing bowl
- large mixing bowl
- microplane grater
- whisk
- measuring cups
- measuring spoons
What you'll have to do
Step 1
Although not the easiest, emulsifying the vinaigrette is worth it. To do so, add 1 tablespoon + 1 1/2 teaspoons of vinegar and 1 tablespoon of lemon juice to a medium size mixing bowl and slowly drizzle in 1/4 cup + 2 tablespoons of olive oil while whisking. Once combined, mix in the garlic, lemon zest, a tablespoon of dill, 1/2 teaspoon of salt, and 6-8 grinds of pepper.
Step 2
In a large mixing bowl, pour about half the dressing over the lettuce. Using your hands (an absolute must!), mix until all the lettuce is covered, add more dressing if needed.
Step 3
Mix in the onion, cucumber, 4oz of feta, and 1/4 cup of olives. Sprinkle the rest of the dill on last or it will get lost. Serve immediately.
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Olive Oil
Madre Terra
Sicily - Italy
Vinegar
White Wine Vinegar
Mantova - Italy
Salt, Herbs, & Spices
Oregano
Pantelleria - Sicily
Salt, Herbs, & Spices
Italian Fine Sea Salt
Trapani - Sicily
Cheese
Greek Feta
Lesbos - Greece
Capers, Pickles, & Peppers
Kalamata Olives
Greece
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