Easy Layered Greek Salad
Servings 10 servings
Ingredients
For the Greek Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice fresh
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 ½ teaspoons dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 1 medium red onion thinly sliced
- 2 15-ounce cans chickpeas rinsed and drained
- 1 English cucumber quartered and sliced
- 3 cups cherry tomatoes halved
- 1 cup Kalamata olives halved
- 8 cups romaine lettuce chopped
- 8 ounces feta cheese crumbled
Instructions
Make the Greek Vinaigrette
- Add the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and pepper to a jar. Screw on the lid and shake hard for about 30 seconds until creamy and combined. Taste and adjust salt or lemon as needed.
Layer the Salad
- Pour the dressing into the bottom of a straight-sided clear glass serving bowl.
- Scatter the sliced red onion right onto the dressing so it softens as it sits.
- Add the chickpeas in an even layer, pressing them gently flat.
- Layer the cucumber, then the cherry tomatoes, then the olives, pushing each neatly to the edge of the glass so the stripes show.
- Pile the chopped romaine on top in an even layer, then finish with the crumbled feta spread across the top.
Chill and Serve
- Cover and chill for at least 1 hour, or up to a day ahead, leaving it un-tossed until serving.
- When ready, dig a spoon straight down to the bottom and lift, folding the dressing up through every layer. Toss gently and serve right away.
Notes
- Dressing on the bottom: Always pour the vinaigrette in first. It mellows the onion and keeps the lettuce crisp.
- Make ahead: Build up to a day in advance, cover, and refrigerate. Toss only right before serving.
- Make it a meal: Add grilled chicken, steak strips, or canned tuna to turn this side into a main.
- Swap the chickpeas: Cooked farro, orzo, or white beans all work as the hearty layer.