Food & Cooking Recipes Salad Recipes Greek Salad 4.0 (2) 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 3, 2020 Print Rate It Share Share Tweet Pin Email Servings: 15 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. Ingredients 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 ⅔ cup crumbled feta cheese 4 pepperoncini, sliced Directions 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. 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. Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve. Rate it Print