Choriatiki Salata Greek Salad

Posted by in Recipes on Sep 19, 2012 . .


1/4 cup Olive Cart Lambrusco vinegar

  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 pinch dried oregano
  • 1/2 cup Olive Cart California Picual Olive Oil
  • Salt and freshly ground black pepper, to taste


1/2 small head romaine lettuce, crisped*

  • 5 medium ripe red tomatoes, cut into wedges
  • 1 small green bell pepper, seeded and thinly sliced
  • 5 green onions, green tops only, very thinly sliced
  • 5 radishes, trimmed and very thinly sliced
  • 2 tablespoons chopped fresh dill
  • 1/2 cup marinated Greek Olives**
  • 4 ounces crumbled feta cheese, lightly packed (1 cup)
  • Salt and freshly ground black pepper, to taste

For the Dressing: In a small mixing bowl or blender, combine the vinegar, garlic and herbs. In a slow, steady stream, add the Olive Cart Australian Olive Oil, whisking (or blending) constantly until creamy and emulsified. Taste and adjust the seasoning as needed with salt and pepper.

For the Salad: Place the crisped salad greens, tomato wedges, bell pepper, green onions, radishes, fresh dill, olives and feta cheese in a salad bowl; toss with just enough dressing to lightly coat each leaf, then season to taste with salt and pepper.

Mound onto chilled salad plates, and serve immediately.

*To Crisp Salad Greens: Soak the salad greens briefly in a large basin of water. Lift the greens out of the water, shake off the excess water and dry in a salad spinner (do this in batches, if necessary). To crisp, wrap in linen or paper towels, place in a plastic zip-top bag and store in the vegetable bin of your refrigerator. If the greens are to be torn or cut into smaller pieces, it is best done just before the salad is dressed and served. Greens will stay crisp this way for up to two days.

**Marinated Greek olives may be found in specialty markets, Mediterranean markets. If you prefer to make your own marinated olives, see Marinated greek olive recipe.


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