Greek Salad

Greek Salad with Herb-infused Vinaigrette is a vibrant and flavorful dish that elevates the traditional Greek salad to new heights. Unlike the standard versions, this recipe features a variety of crisp and fresh ingredients, including romaine lettuce, tomatoes, onions, cucumbers, roasted red peppers, and briny kalamata olives, all tied together with tangy feta cheese and a zesty vinaigrette infused with minced fresh oregano and lemon juice. This salad is a celebration of Mediterranean flavors, bringing the taste of Greece to your table. Whether served as a light lunch, side dish, or appetizer, this Greek salad is sure to impress and satisfy your taste buds.

SERVES 6 TO 8

INGREDIENTS:

VINAIGRETTE:

• 3 tablespoons red wine vinegar
• 2 teaspoons minced fresh oregano
• 1½ teaspoons lemon juice
• 1 garlic clove, minced
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 6 tablespoons extra-virgin olive oil

SALAD:

• 1 cucumber, peeled, halved lengthwise, seeded, and sliced ⅛ inch thick
• ½ red onion, sliced thin
• 2 romaine lettuce hearts (12 ounces), torn into 1½-inch pieces
• 2 large tomatoes, cored, seeded, and cut into wedges
• 1 cup jarred roasted red peppers, cut into ½ by 2-inch strips
• ¼ cup fresh parsley leaves, torn
• ¼ cup fresh mint leaves, torn
• 20 pitted kalamata olives, quartered lengthwise
• 5 ounces feta cheese, crumbled (1¼ cups)

INSTRUCTIONS:

FOR THE VINAIGRETTE:

1. In a large bowl, whisk together the red wine vinegar, minced fresh oregano, lemon juice, minced garlic, salt, and pepper.
2. While whisking constantly, drizzle in the extra-virgin olive oil until the vinaigrette is well combined and emulsified.

FOR THE SALAD:

1. Stir the cucumber and red onion into the vinaigrette and let it stand for 20 minutes to marinate.
2. Add the torn romaine lettuce, tomato wedges, roasted red peppers, torn parsley, and torn mint to the marinated cucumber and onion. Toss gently to coat all the ingredients with the vinaigrette.
3. Transfer the salad to a wide, shallow serving bowl.
4. Sprinkle the quartered kalamata olives and crumbled feta cheese over the salad.
5. Serve the Greek Salad with Herb-infused Vinaigrette immediately, and enjoy the fresh and bold flavors of the Mediterranean.

TIPS:

• Fresh Ingredients: Use the freshest vegetables and herbs available to enhance the flavors and textures of the salad. Ripe and juicy tomatoes, crunchy cucumbers, and crisp romaine lettuce will elevate the overall experience.
• Marinating Cucumber and Onion: Allowing the cucumber and onion to marinate in the vinaigrette for 20 minutes imparts a delightful tanginess and flavor to the salad. It also softens the onions slightly, making them more palatable.
• Thoroughly Dry the Lettuce: After washing the romaine lettuce, ensure it is thoroughly dried using a salad spinner. This prevents any excess water from diluting the dressing and maintaining the salad’s crispness.
• Quality Olive Oil: Choose extra-virgin olive oil of good quality to bring a rich and smooth texture to the vinaigrette. Its fruity and robust flavor will complement the other ingredients.

This Greek salad is a delightful combination of textures and tastes that will transport you to the sunny shores of Greece with every bite. The herb-infused vinaigrette adds a burst of freshness to the crisp vegetables, making it a perfect accompaniment to grilled meats or a light meal on its own. Experience the Mediterranean charm in your kitchen with this appetizing Greek salad recipe. Opa!