Food & Cooking Recipes Salad Recipes Greek-Style Salad 3.6 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: KIRSTEN STRECKER Prep Time: 15 mins Total Time: 15 mins Servings: 4 Fresh herbs and vegetables are the focal point of this Greek-style salad that includes crisp romaine with caper berries, tomatoes, and feta. Ingredients For the Dressing ¼ cup red-wine vinegar 1 teaspoon coarse salt ½ teaspoon dried oregano Freshly ground pepper ½ cup olive oil For the Salad 12 ounces romaine hearts, leaves separated ½ cup pitted Kalamata olives (about 2 ½ ounces), drained ½ cup peperoncini, drained ⅓ cup caper berries, drained 2 medium tomatoes, cut into 1-inch wedges 2 Kirby cucumbers, halved lengthwise and cut into 1-inch pieces 1 medium red onion, halved lengthwise and crosswise, then thinly sliced 4 ounces feta cheese, crumbled Directions Make the dressing: Whisk together vinegar, salt, and oregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing. Rate it Print