Greek Salad with Romaine, Feta and Kalamata Olives

Name: Greek Salad with Romaine, Feta and Kalamata Olives
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: ½ small (about 3 oz) (85 g) red onion, halved through the root, sliced into very thin half-moons; 2 hearts (about 10 oz) (285 g) romaine lettuce hearts, washed, dried and cut crosswise into 1-inch (2.5 cm) pieces; 1 medium (about 10 oz) (285 g) English cucumber, halved lengthwise and cut into ½-inch (1.2 cm) thick half-moons; peeled in alternating stripes if the skin is thick; 3 medium (about 1 lb) (450 g) ripe tomatoes, cored and cut into 1-inch (2.5 cm) wedges, large wedges halved; ½ cup (80 g) Kalamata olives, pitted, left whole or halved; 6 oz (170 g) feta cheese, cut into ½-inch (1.2 cm) slabs or cubes, or crumbled into large chunks; ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) red wine vinegar; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 1 small clove (3 g) garlic, finely grated or minced; 1 teaspoon, plus ¼ teaspoon for finishing (3 g) dried Greek oregano, crumbled between your fingers; fine sea salt, a small pinch, to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Crisp romaine, juicy tomatoes, cool cucumber and sharp red onion are tossed in a bright oregano-red wine vinaigrette, then topped with creamy feta and briny Kalamata olives. It comes together in 20 minutes and works as a side or a light main.

Prep: 20 min
Cook: —
Wait: 10 min
Total: 30 min
Makes: 4 generous side servings (about 8 cups)

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Ingredients

4 servings

For the salad
½ small (about 3 oz) (85 g) red onion, halved through the root, sliced into very thin half-moons
2 hearts (about 10 oz) (285 g) romaine lettuce hearts, washed, dried and cut crosswise into 1-inch (2.5 cm) pieces
1 medium (about 10 oz) (285 g) English cucumber, halved lengthwise and cut into ½-inch (1.2 cm) thick half-moons; peeled in alternating stripes if the skin is thick
3 medium (about 1 lb) (450 g) ripe tomatoes, cored and cut into 1-inch (2.5 cm) wedges, large wedges halved
½ cup (80 g) Kalamata olives, pitted, left whole or halved
6 oz (170 g) feta cheese, cut into ½-inch (1.2 cm) slabs or cubes, or crumbled into large chunks
For the dressing
¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (30 ml) red wine vinegar
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
1 small clove (3 g) garlic, finely grated or minced
1 teaspoon, plus ¼ teaspoon for finishing (3 g) dried Greek oregano, crumbled between your fingers
fine sea salt, a small pinch, to taste
black pepper, freshly ground, to taste

Equipment (5)

Large salad bowl (at least 4-quart / 4 L)
Sharp chef's knife and cutting board
Salad spinner or clean kitchen towels
Small bowl or jar for the dressing
Whisk or fork

Steps

Before you start

Wash and thoroughly dry the romaine; wet leaves dilute the dressing and make the salad soggy.
Take the tomatoes out of the fridge 30 minutes ahead if they were chilled, for better flavor.
Buy feta in a block packed in brine if you can; it is creamier and less salty than pre-crumbled.
Taste the olives and feta before salting. Both are salty, so the dressing uses only a small pinch of salt.

1
Soak the onion
- Place the sliced red onion in a small bowl and cover with cold water.
- Let it sit for 10 minutes to mellow its sharp bite, then drain well and pat dry with a paper towel.
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Ready when: Slices look slightly translucent and smell milder
Tip: Do other prep while the onion soaks so no time is wasted.
2
Make the dressing
- In a small bowl or jar, combine the vinegar, lemon juice, grated garlic, 1 teaspoon oregano, a small pinch of salt and several grinds of pepper.
- Slowly whisk in the olive oil, or shake in a sealed jar for 15 seconds.
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Ready when: Dressing looks cloudy and slightly thickened, with no separate pool of oil
Tip: Go light on salt now; the feta and olives will add plenty.
3
Prep the romaine
- Make sure the romaine is completely dry.
- Cut it crosswise into 1-inch (2.5 cm) pieces and put it in a large salad bowl.
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Ready when: Pieces are crisp and no water droplets remain
Tip: Cut with a sharp knife to avoid bruised, browning edges.
4
Cut the vegetables
- Add the cucumber half-moons to the bowl.
- Cut the tomatoes into 1-inch (2.5 cm) wedges and add them too, along with any juices from the board.
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Ready when: Pieces are bite-sized and roughly uniform
Tip: Do not salt the vegetables directly, or they will release water and thin the salad.
5
Add onion and olives
- Scatter the drained onion and the pitted Kalamata olives over the vegetables.
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Tip: Check olives for stray pits even if labeled pitted.
6
Dress and toss
- Whisk the dressing again, then pour about three-quarters over the salad.
- Toss gently with two large spoons for about 20 seconds, lifting from the bottom, until the leaves are lightly glossy.
- Taste and add more dressing, salt or pepper if needed.
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Ready when: Leaves are lightly coated and glossy, with no puddle of dressing at the bottom
Tip: Dress just before serving; romaine wilts within about 15 minutes.
7
Top with feta and serve
- Arrange the feta slabs or chunks on top.
- Drizzle with the remaining dressing, sprinkle with the remaining ¼ teaspoon oregano and a few grinds of pepper, and serve right away.
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Ready when: Feta sits in large pieces on top rather than being mixed in
Tip: Placing feta on top keeps it intact and stops the dressing turning cloudy.

Good to know

Tips

Use the ripest, in-season tomatoes you can find; they supply much of the flavor and natural juices.
Rub the dried oregano between your palms as you add it to release its oils.
For a more traditional look, add 1 sliced green bell pepper or a few capers.
Serve with warm pita or crusty bread to soak up the juices at the bottom of the bowl.

Make ahead

"Soak and drain the onion, make the dressing, and cut the cucumber, tomatoes and romaine up to 1 day ahead. Store each separately in the fridge (romaine wrapped in a paper towel inside a container). Toss with dressing and top with feta just before serving."

Storage & reheating

"Best eaten immediately. Dressed salad keeps at room temperature for up to 30 minutes. Leftovers keep in the fridge in an airtight container for up to 1 day, though the lettuce will soften. Undressed components keep refrigerated for up to 1 day. Dressing keeps refrigerated for up to 5 days; let it come to room temperature and shake well before using. Do not freeze."

Substitutions

romaine lettuce hearts → Little gem lettuce or green leaf lettuce. Use the same weight; green leaf is softer and should be dressed even closer to serving.
feta cheese → Firm goat cheese or ricotta salata. Ricotta salata is similarly salty; goat cheese is milder and creamier, so add a pinch more salt.
red wine vinegar → White wine vinegar or extra lemon juice. Use the same amount; with all lemon the dressing will taste brighter.
Kalamata olives → Other brined black olives. Use the same amount; milder olives may need a slightly bigger pinch of salt.