Leafy Green Greek Salad

This is one of my go-to recipes for entertaining. It’s SO well loved (I’ve served this at so many dinner parties, and always get requested to have it again!).

There are several key things to making this salad delicious:

• HERBS – you all know I love herbs and using both fresh mint and fresh cilantro in this salad is critical. Finely chop this so the flavor and freshness gets spread everywhere, and this is what makes it magical.
• Finely dice and chop the Persian cucumbers and olives – this salad is all about texture and flavor. The combination of small bites of cucumbers with medium sized bursting cherry tomatoes and small pieces of olives (think minced garlic size…) + creamy, salty bites of feta, leads to all the yums. Because the olive pieces themselves are so small, the flavor is more spread out, and I’ve had people who don’t like olives RAVE about this salad. This is one of those examples where olives can really enhance a dish.
• Fresh lemon za’tar vinaigrette – this lemon vinaigrette is another element that brings this salad to a whole another level. The fresh lemon juice, champagne vinegar, freshly minced garlic, and za’atar spice are all elements that make this salad POP. Check out some of my favorite brands for some of these pantry staples here.

Leafy Green Greek Salad

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• Author: Jackie
• Total Time: 30 minutes
• Yield: 6 1x

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Description

This is one of my go-to recipes for entertaining. It’s SO well loved (I’ve served this at so many dinner parties, and always get requested to have it again!).

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Ingredients

Units USM Scale 1x2x3x

For the Salad

• 1 lb spring mix
• 4 persian cucumbers, small dice
• 1 jar roasted red peppers, diced
• 6 ounces sheep’s milk feta cheese, crumbled
• 1 bunch of mint, chopped – about 1 cup
• 1/2 bunch of cilantro, chopped – about 1/2 cup
• 1 cup kalamata olives, finely chopped – almost minced
• 1 pint of cherry tomatoes, halved
• 1/2 bunch radish, thinly mandolin’d (optional for color)
• 1/4 cup micro flowers (optional, for garnish and that fun extra flare)

For the Lemon Za’atar Vinaigrette

• Juice of 2 lemons
• 2 tablespoons champagne vinegar
• 1.5 teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon za’atar
• 2 cloves garlic, minced
• 1/2 cup olive oil

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Instructions

1. Prep the vegetables, herbs, garlic, and olives.
2. Make the vinaigrette by combining everything into a mason jar or bowl and whisk until emulsified.
3. Toss the mixed greens with the chopped vegetables, herbs, olives, and feta. Right before serving, drizzle half the vinaigrette over the salad mixture and toss. Taste, add more dressing, salt and freshly ground pepper as desired, and serve immediately!

Notes

Even though I really recommend the olives, you can omit if you prefer.

• Prep Time: 30 minutes
• Category: entertaining
• Method: no cook
• Cuisine: Greek