Greek Salad
Make Greek Salad with a bright lemon vinaigrette for a fresh, crunchy side or quick main.
Ingredients
- 5 cups chopped romaine lettuce
- 1 small red onion (thinly sliced)
- 1 English cucumber (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup sliced Kalamata olives
- 1/4 cup crumbled goat cheese
- Freshly ground black pepper (to taste)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Instructions
Step 1: Whisk the lemon vinaigrette
In a small bowl combine the olive oil, apple cider vinegar, lemon zest, freshly squeezed lemon juice and the extra-fine granulated sugar; whisk briskly until the sugar is fully dissolved and the vinaigrette becomes a glossy, slightly viscous emulsion with tiny flecks of lemon zest suspended throughout. Taste and adjust the balance so the dressing is bright and tangy with a faint sweetness, then set the dressing aside while you assemble the salad.
Step 2: Build and toss the salad
Place the chopped romaine lettuce into a large, modern matte white ceramic serving bowl so the crisp, ruffled leaves form a lush, green bed. Scatter the thinly sliced red onion rings, thin cucumber rounds, halved cherry tomatoes, sliced Kalamata olives and evenly sprinkle the crumbled goat cheese over the top; finish with a few generous twists of freshly ground black pepper. Pour the prepared lemon vinaigrette over the salad and use a pair of stainless salad servers to gently toss until the leaves are evenly coated and everything looks glossy and vibrant — the cucumbers remain crisp, the tomatoes gleam, the goat cheese crumbles cling in soft clusters, and the lemon zest speckles lift the color.
Step 3: Serve immediately in the presentation bowl
Transfer (or simply present) the tossed Greek salad right in the same matte white ceramic bowl, filled to the brim so the textures sit proudly on top: crisp romaine, translucent red onion rings, glossy tomato halves, shiny Kalamata slices and pillowy goat cheese crumbles dotted with black pepper. Serve immediately so the lettuce stays crisp and the dressing shines on every leaf.
Notes
- Toss the salad right before serving to keep the lettuce crisp.
- Soak red onion slices in cold water for 10 minutes to mellow the bite.
- Use a jar to shake the vinaigrette if you don't have a whisk.
- Adjust lemon and sugar to taste for a brighter or milder dressing.
- Store dressing separately from salad if you need to prepare ahead.