Description
Fresh Greek Wedge Salad combines crisp iceberg lettuce wedges with juicy tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, and a zesty homemade Greek vinaigrette. This refreshing salad is perfect as a light lunch or flavorful side dish, offering a vibrant Mediterranean flavor in every bite.
Ingredients
Salad
- 1 large head iceberg lettuce, cut into 4 wedges
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ¾ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Greek Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the lettuce wedges. Cut the large head of iceberg lettuce into 4 wedges and arrange them neatly on a large serving platter or on individual plates, providing a fresh and crisp base for the salad.
- Add the vegetables and toppings. Evenly distribute the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese over each iceberg wedge to build layers of vibrant flavor and texture.
- Make the Greek vinaigrette. In a bowl, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is emulsified and flavorful.
- Drizzle the vinaigrette. Generously pour the freshly made Greek vinaigrette over the salad wedges, ensuring every bite is coated with the zesty dressing.
- Garnish and serve. Finish by sprinkling chopped fresh parsley on top for a burst of color and herbaceousness, then serve the salad immediately for best freshness and taste.
Notes
- For a more substantial meal, add grilled chicken or shrimp atop the salad.
- Chill the iceberg lettuce before cutting and serving to enhance crispness.
- Use high-quality feta cheese packed in brine for authentic flavor and creaminess.
- The salad is best enjoyed immediately but can be refrigerated for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
