Hamdi Saidani This Pioneer Woman Greek Salad is a fresh and crisp recipe, which is made with tangy feta cheese and salty Kalamata olives. It’s the perfect side dish for any meal, ready in about 20 minutes.
Pioneer Woman Greek Salad Ingredients
For the Salad:
- 1 head Romaine Lettuce, Chopped
- 4 whole Ripe Tomatoes, Cut into wedges
- 1 large Cucumber, peeled and chunked
- 1/2 whole Red Onion, Sliced very thin
- 30 whole Pitted Kalamata Olives, halved
- 6 oz. crumbled Feta Cheese
- Fresh Parsley, Roughly Chopped
For the Dressing:
- 1/4 cup Olive Oil
- 2 Tbsp. Red Wine Vinegar
- 1 tsp. Sugar (more to taste)
- 1 clove Garlic, Minced
- 6 whole Kalamata Olives, chopped fine
- 1/4 tsp. Salt
- Freshly Ground Black Pepper
- 1 whole Lemon, for squeezing
How To Make Pioneer Woman Greek Salad
- Combine the salad ingredients: In a large serving bowl, combine the chopped lettuce, tomato wedges, cucumber chunks, thin onion slices, halved Kalamata olives, about half of the feta cheese, and a handful of fresh parsley.
- Make the dressing: In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, sugar, minced garlic, finely chopped olives, salt, and pepper. Whisk or shake vigorously until the dressing is well combined.
- Dress and serve: Pour the dressing over the salad ingredients and toss gently to coat everything. Just before serving, top the salad with the remaining feta cheese and a generous squeeze of fresh lemon juice.
Recipe Tips
- How to prevent a soggy salad? The key is to add the dressing right before you plan to serve it. If you dress it too early, the salt in the dressing will draw moisture out of the vegetables and make the lettuce wilt.
- Can I make this ahead of time? Yes. You can chop all the vegetables and make the dressing in advance. Store the vegetables in an airtight container in the refrigerator and the dressing in its jar. Combine and toss just before serving.
- What kind of feta is best? For the most authentic and creamy flavor, buy a block of feta cheese that is packed in brine, rather than the pre-crumbled variety.
- Can I add other ingredients? Absolutely. Chopped green or red bell peppers are a common addition for extra crunch. A can of drained and rinsed chickpeas can also be added to make it a more substantial meal.
What To Serve With Greek Salad
This versatile salad can be a light lunch on its own or a perfect side dish to a main course.
- Grilled chicken or lamb skewers
- Simple grilled fish fillets
- Warm pita bread for dipping
- Lemony roasted potatoes
How To Store Greek Salad
- Refrigerate: This salad is best enjoyed fresh after it’s been tossed. If you have leftovers, store them in an airtight container in the refrigerator for up to one day, but be aware that the lettuce will become less crisp. It’s always best to store the dressing and salad components separately.
Greek Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 280 kcal
- Fat: 24g
- Carbohydrates: 12g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is a traditional Greek salad made with lettuce?
In Greece, a classic u0022Horiatikiu0022 salad is typically made without lettuce. This version with romaine lettuce is a very popular American-style adaptation that is common in restaurants.
Why add chopped olives to the dressing?
Adding finely chopped Kalamata olives directly into the vinaigrette infuses the entire dressing with a rich, briny, and savory flavor that coats every part of the salad.
What’s the best way to slice the onion for a salad?
For the mildest flavor, slice the red onion as thinly as possible. If you find raw onion too strong, you can soak the thin slices in a bowl of ice water for about 10 minutes, then drain them well before adding them to the salad.
Try More Pioneer Woman Recipes:
- Pioneer Woman Corn Salad Recipe
- Pioneer Woman Fruit Salad Recipe
- Pioneer Woman Best Egg Salad Recipe
Pioneer Woman Greek Salad Recipe
Description
A crisp, refreshing, and classic American-style Greek salad with romaine lettuce, fresh vegetables, feta cheese, and a simple red-wine vinaigrette.
Ingredients
Instructions
- In a large bowl, combine the lettuce, tomatoes, cucumber, onion, halved olives, half the feta, and parsley.
- In a separate small bowl, whisk together the olive oil, vinegar, sugar, minced garlic, finely chopped olives, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with the remaining feta and a squeeze of fresh lemon juice just before serving.
Notes
- u003cliu003eFor the best flavor, use a block of feta cheese packed in brine.u003c/liu003eu003cliu003eThe dressing can be made up to a week in advance and stored in the refrigerator.u003c/liu003eu003cliu003eTo make this a main course, top the salad with grilled chicken or chickpeas.u003c/liu003eu003cliu003eDon’t dress the salad until you are ready to serve it to keep the lettuce crisp.u003c/liu003e
