Big Fat Greek Salad Recipe with Lemon Vinaigrette
This big fat Greek salad is loaded with crisp romaine, juicy Roma tomatoes, red onion, fresh dill, Italian parsley, creamy feta, and a bright homemade lemon vinaigrette.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
For the Greek Salad
- 2 heads romaine lettuce, washed, dried, and sliced into thin ribbons
- 1 small red onion, finely diced
- 5 Roma tomatoes, diced
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh Italian parsley, finely chopped
- 1 (8-ounce) block feta cheese, crumbled
For the Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Add the thinly sliced romaine, diced red onion, diced Roma tomatoes, chopped dill, and chopped Italian parsley to a large salad bowl.
- In a small bowl or jar with a lid, whisk or shake together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until combined.
- Pour about half of the lemon vinaigrette over the salad. Toss gently until the ingredients are lightly coated.
- Crumble the feta over the salad, then add additional vinaigrette to taste. Toss once more very gently or leave some feta crumbles on top for serving.
- Serve immediately.
Notes
- A block of feta has a creamier texture and better flavor than pre-crumbled feta.
- Keep the dressing separate until serving if making this salad ahead.
- Add sliced cucumber, Kalamata olives, pepperoncini, or roasted red peppers if you want to make it even more loaded.
- Store leftovers in an airtight container for up to 1 day.
Find it online: https://www.firsthomelovelife.com/big-fat-greek-salad/