I saw a picture of a Greek salad about a week ago, and ever since then I started craving them like crazy. It took me about a week to get my butt to the grocery store to get the ingredients, but I finally did and it was totally worth it.
I first made the salad for the BBQ we went to on Saturday night at our friends’ house. It was such a fun evening celebrating their birthday and seeing friends we’ve barely seen since we moved. I always feel so lucky that our friends treat our kids as their own, especially since I was flying solo with them. Every time I’d lose track of one of them, I’d find Owen playing with someone, or Jack being held and snuggled by someone he just met. I tell you, that kid does not care who is holding him, he just loves to be held.
Sunday afternoon, Rob got home from a bachelor party and since I knew he’d be ready for a little detox dinner, I decided to make the salad again, because, yes, it’s just that good!
The thing that really takes it over the top in my opinion is the fresh herbs! Dill and mint both add such a bright, fresh punch to the whole salad and really make it extra yummy. If you can’t find them, it will still be good without, but if you can, I highly recommend adding those!
Like most salads, this is a loose recipe. You can tweak it based on your own taste, but I did include measurements for the dressing because that’s a little easier to measure out.
Epic Greek Salad Recipe
- 1 clove garlic, grated
- 1 tsp Dijon mustard
- 1/2 lemon juiced
- 1/8 c red wine vinegar
- 1/4 c olive oil
- 3-4 big handfuls lettuce of choice
- 1/3 English cucumber, sliced
- 1 cup, chopped cherry tomatoes
- 1/4 cup slices red onion
- 2 green onions
- 1/4 cup pepperoncini
- 2 Tbsp fresh dill, chopped
- 2 Tbsp fresh mint, chopped
- 1/3 cup crumbled feta
- olives, if desired (personally, I can’t stand them!)
- grilled chicken or crispy chickpeas for protein (I just used lemon pepper seasoning)
- In a small jar, combine all the dressing ingredients and shake vigorously to combine. Taste and season accordingly and then set aside.
- In a large bowl. Add chopped lettuce, then top with cucumber, tomatoes, onion, pepperoncini, dill, mint and feta. Drizzle vinaigrette on top and toss to combine.
- Portion salad into shallow bowls and top with sliced, grilled chicken or crispy chickpeas. Feel free to add olives too, but we don’t like them, so we skip them.