(Sort Of) Greek Salad

by Sarah on September 10, 2010

I know this isn’t a REAL AUTHENTIC Greek salad, but it’s what I made.  And guess what?  It tasted good!  Real good.  And it was easy, which is also real good.

Here’s what you need for the salad part–basic Greek salad ingredients except I added some peperoncinis for the heck of it.  Look at that nice tomato from my garden!  It’s about the last one I had too–this summer really sucks.  The weather has been mild–good for humans, bad for tomatoes.

Ingredients for dressing.  I know, what’s Dijon doing in there?  It’s supposed to be Greek, not French.  Well, I like mustard in my salad dressing and the Dijon helps to emulsify it just enough to stick to the lettuce.  And that’s why I like it.  Plus it tastes good.

Vinegar or lemon or both into the bowl with minced garlic, oregano and just a drop or two of that mustard.  Salt and pepper.  Whisk in the oil–about 2/3 more than the acid (vinegar or lemon or both) that you added.  So 1 Tbsp vinegar = 3 Tbsp oil.

Toss the dressing with the salad and add crumbled feta.  Please buy a block of feta and break it apart yourself.  It’s just better that way.

It probably won’t need salt because of the briny stuff in there, but do add some freshly cracked pepper.

Greek-Style Salad


  • 1 head romaine, washed, dried and torn into bite-sized pieces
  • 1 large tomato, cut into wedges
  • 1 cucumber, seeded if necessary
  • 1/4 of a red onion, cut into strips
  • 1/3 cup kalamata olives, pitted and torn in halves
  • 1/4 cup sliced peperoncini
  • 1/3 cup crumbled feta cheese (more or less if you like)
  • 2 Tbsp lemon juice or red wine vinegar (or both)
  • 6 Tbsp good quality olive oil
  • 1 sprig fresh oregano, or 1/2 tsp dried
  • 1 small clove garlic, minced
  • 1/4 tsp Dijon mustard
  • salt and pepper to taste


  • Toss together the lettuce, olive, cucumber, tomato, onion and peperoncini.
  • To make dressing, combine the vinegar or lemon, mustard, oregano, garlic, salt and pepper. Whisk in the olive oil. Taste for seasoning. Adjust if necessary.
  • Toss the dressing with the salad and crumble on the feta cheese. Add pepper if you like.

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