Summer Greek Salad

25 minutes total
Makes 2-4 servings

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

  • 1 tablespoon + 1 1/2 teaspoon of Mengazzoli White Wine Vinegar
  • 1 cloves garlic, microplaned
  • 1 tablespoon of lemon juice
  • Zest of 1/2 a lemon
  • 1/4 cup + 2 tablespoons of Madre Terra extra virgin olive oil
  • 3 tablespoons of dill, chopped and divided
  • 1/2 teaspoon + more to taste of Italian fine sea salt
  • 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
  • 1 tablespoon of oregano
  • 4 ounces of Essex St Cheese Greek feta
  • 1/4 cup of pitted Kalamata olives

Equipment

  • 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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