Greek Salad

Our Greek salad recipe is an easy take on the delicious diner staple. It features crunchy cucumbers and onions, juicy cherry tomatoes, briny olives, and salty feta, all on top of a bed of crisp romaine lettuce. Use a whisk or a jar to make the simple dressing—a tangy, bright combination of olive oil, red wine vinegar, garlic, and dried oregano—and drizzle it over the top just before serving. To add heft, add grilled chicken or fish, or cook a pot of rice or orzo. Our favorite addition is fresh pita bread. Quick to make and loaded with nutrients, this colorful salad is an ideal summertime—or anytime—meal.

Greek Salad vs. Village Salad

What we know as Greek salad differs from the traditional salad found throughout Greece. Called horiatiki, which is Greek for "village," it's made with cucumber, tomato, onion, olives, and feta but contains no lettuce. The greens were added in the 1950s and 60s by diner owners as a way to make the dish more appealing to American palates. That version has stuck around and remains a diner staple today, but if you see "village salad" on a menu, odds are you're getting the more traditional lettuce-free version.

How to Wash, Dry, and Store Greens

Clean, crisp, and thoroughly dry lettuce is the key to a great salad. Using leaves that still have water clinging to them can cause the dressing to slip right off and the lettuce to become soggy.

Washing and Drying Lettuce

To get ahead on salad prep, it can be helpful to wash and dry your greens when you bring them home from the market. Separate the individual leaves and either rinse them well or swish them around in a bowl of cold water to remove any grit. A salad spinner will speed up the drying process, but you can also lay the leaves out on a few clean dish towels, blotting them occasionally.

How to Store Salad Greens

Once its nice and dry, transfer lettuce to a resealable bag or an airtight container with a few paper towels, which will absorb excess moisture. Stored this way, the greens should last for up to one week.

Taming Raw Onion's Bite

This salad calls for half of a red onion, which you'll thinly slice and toss in raw. If you prefer less of a bite, there are two easy ways to tame the onion's flavor:

With ice water: Transfer onion slices to a bowl filled with ice water and let sit 10 minutes while you prepare the other ingredients. Drain and pat dry before adding to your salad.

With vinegar: You can also quick pickle your onion to mellow it out: Add it to a small bowl with a few splashes of vinegar and a pinch of salt and let it sit, tossing occasionally, for 10 minutes. Lift them out of the vinegar and lightly shake before tossing with the other ingredients.