Greek Salad


This Greek Salad recipe from chef Michael Psilakis's "How to Roast a Lamb" cookbook makes a delicious side dish or main course, depending on the size of your appetite.


  • 1 large sweet onion, thickly sliced

  • Extra-virgin olive oil

  • Coarse salt and cracked black pepper

  • 1 large head iceberg lettuce, very thinly sliced

  • 1 ½ pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin

  • Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips

  • 24 cherry or grape tomatoes, halved

  • ¾ pound English cucumber, peeled, halved, seeded, and thickly sliced

  • 8 scallions, thinly sliced

  • 1 red onion, very thinly sliced

  • ½ cup small fresh dill leaves, coarsely chopped

  • ½ cup small fresh flat-leaf parsley leaves, coarsely chopped

  • 1 tablespoon dried Greek oregano

  • About 50 mixed green and black olives in brine and/or oil, pitted and halved

  • 16 whole caperberries

  • ¾ cup Red Wine and Feta Vinaigrette

  • cup crumbled feta cheese

  • 4 pepperoncini, sliced


  1. Preheat a griddle or cast-iron skillet. Brush sweet onion slices with olive oil and season with salt and pepper. Place on griddle and cook, turning once, until tender, 4 to 5 minutes. Remove onions from griddle and separate into rings.

  2. Place grilled onions in a large bowl along with, lettuce, fennel, roasted peppers, tomatoes, cucumber, scallions, red onion, dill, parsley, oregano, olives, and caperberries; toss to combine.

  3. Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve.

    greek salad
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