Description
This expertly crafted Mediterranean Salad features an obsessive-worthy creamy, tangy dressing inspired by our favorite restaurant! As a Mediterranean cuisine connoisseur, I’ve perfected this recipe with critical ingredients like zippy pepperoncini, block feta, garlic herb croutons, and ideas for adding protein like Greek chicken, chickpeas, and shrimp. You’ll also enjoy tips and variations, including how to prep ahead for meal prep or an entertaining win!
Ingredients
Scale
- 1 large head Romaine lettuce or 2 medium, (chopped (about 8 cups))
- 1 pint cherry tomatoes, (halved)
- 1 cup sliced Persian cucumbers ((or English cucumber))
- 3/4 cup sliced pepperoncini, (drained)
- 1/2 cup thinly sliced red onion
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1 cup garlic herb croutons
- freshly cracked black pepper (to taste)
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise ((may sub yogurt))
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tsp EACH dried parsley, dried dill, dried basil
- 1/2 tsp EACH garlic powder, onion powder, dried oregano, paprika, salt
- 1/4 teaspoon pepper
- 2 tablespoons grated parmesan cheese ((like powder))
Instructions
- Make the Dressing: Whisk the ingredients together in a medium bowl. Add olive oil as needed to reach the desired consistency—season with additional salt and pepper to taste. The dressing is best if chilled for at least 30 minutes before serving.
- Assemble: Add the Romaine lettuce to a large bowl, then top with the salad ingredients. Hold the croutons if expecting leftovers.
- Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired amount of dressing and toss. Alternatively, dress individual salads. Dig in!
- Prep Time: 30 minutes
- Category: Side Dish
- Cuisine: greek Mediterranean