Greek Salad with Creamy Feta Dressing

greek salad with creamy feta dressing

Sometimes there’s nothing more satisfying than a large salad for dinner. This Greek salad is especially so, chock full of a generous amount of toppings — Kalamata olives, marinated artichokes, tomatoes, cucumbers, and shallot — and tossed with a quick-to-prepare, creamy Feta dressing. It’s reminiscent of the salad served at Pegasus Pizza in West Seattle — a Sage family favorite — the only things missing are peppers, mushrooms and sunflower seeds (and the gorgeous view of downtown from Alki).

Greek Salad with Creamy Feta Dressing

(dressing adapted from Basic Food Preparation Recipe Book, Fall 2010 Edition, Mission College, Santa Clara, CA)
Preparation Time: 30 minutes
Inactive Preparation Time (Optional): 1 hour+
Serves: About 2 as a main course, 4 as a salad course

Ingredients

Creamy Feta Dressing:

  • 2 ounces (1/4 cup) mayonnaise
  • 2 ounces (1/2 cup) finely crumbled Feta, plus more to top salad
  • 1/2 ounce (1 tablespoon) olive oil
  • 1/2 ounce (1 tablespoon) red wine vinegar
  • 1 teaspoon (5 grams) gluten-free Worcestershire sauce¹
  • 1 teaspoon (5 grams) minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/8 teaspoon finely ground black pepper

Salad:

  • 8 ounces (from about 2) chopped romaine hearts
  • 8 ounces (about 2 medium) tomatoes, cut into wedges and remove cores
  • 4 ounces thickly sliced cucumbers²
  • 12 ounce jar marinated artichoke hearts, drained²
  • 2 ounces (about 1/2 cup) pitted Kalamata olives, halved
  • 1/2 ounce (1 tablespoon) finely sliced shallot

Instructions

Prepare dressing:

In a small bowl, mix together mayonnaise through ground pepper. Use immediately or cover and refrigerate — for best results, allow flavors to meld for 1 hour or longer.

DO AHEAD: Dressing may be prepared several hours or days in advance — it will keep for about a week in the fridge.

Toss salad and serve:

In a large mixing or salad bowl, toss together lettuce and dressing until evenly coated (I used all of the dressing, feel free to use less if desired). Add tomatoes through shallot and toss once more. Serve immediately with additional Feta sprinkled on top, if desired.

Notes

¹ Please be aware that some Worcestershire sauce contains gluten. Lea & Perrins’ original is gluten-free, but always read the label to make sure! Also, please note that it is not a vegetarian-friendly product as it contains anchovies — there are some exceptions, but I haven’t tried them yet.

² I used Persian cucumbers, but any variety you like will work. For smaller cucumbers, such as Persian, halve lengthwise then slice into 1/2″ thick half moons. For large cucumbers, such as English, quarter lengthwise then slice into 1/2″ thick chunks.

³ This is a generous amount of artichokes, feel free to reduce by 1/3 to 1/2. Twelve ounce jars of marinated artichokes are available at Trader Joe’s, yields about eight ounces drained artichokes.