Gordon Ramsay Greek Salad Recipe

This delicious Greek Salad is a quick and simple dish that’s perfect for a healthy meal. Packed with fresh ingredients like crisp romaine lettuce, juicy tomatoes, and tangy feta, it’s a vibrant and nutritious option. You can easily customize it with common ingredients and enjoy its refreshing flavors anytime!

Ingredients Needed:

• 1 small head of romaine lettuce, washed and chopped into bite-sized pieces
• ½ cup of cherry tomatoes (or grape tomatoes), sliced into halves or quarters
• ½ hothouse or English cucumber, halved lengthwise and sliced crosswise into 1-inch pieces
• ½ cup pitted Kalamata olives, roughly chopped
• 1 small red onion, halved, then sliced lengthwise into half-moons
• 3–4 tablespoons of extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• 2 tablespoons of fresh lemon juice, from about 1 lemon
• 1 large garlic clove, pressed or minced
• ½ teaspoon dried oregano
• Kosher salt and black pepper, to taste
• ¼ cup of sheep’s milk feta, crumbled or sliced into shards

How To Make Greek Salad Recipe?

1. Make the Vinaigrette: Whisk together the 30ml red wine vinegar, 30ml lemon juice, minced garlic, and 1g dried oregano. Gradually add 45–60ml olive oil, whisking to combine. Season with kosher salt and black pepper to taste. Adjust the acidity to your preference.
2. Combine the Salad Ingredients: In a large bowl, add 50g romaine lettuce, 75g cherry tomatoes, 75g cucumber, 60g Kalamata olives, and 50g red onion. Gently toss with your hands to mix the ingredients evenly.
3. Dress the Salad: Drizzle the vinaigrette over the salad, a few tablespoons at a time, tossing between each addition. The romaine should be lightly coated but not weighed down by the vinaigrette.
4. Serve: Optionally, transfer the salad to individual bowls. Top with 60g crumbled or sliced feta cheese. Sprinkle with a little extra dried oregano and serve immediately.

Recipe Tips:

• Use fresh, quality ingredients: The better the quality of your tomatoes, cucumbers, and feta, the more flavorful the salad will be. Try to choose the ripest vegetables.
• Don’t overdress the salad: Add the vinaigrette little by little and toss the salad gently to avoid making the lettuce soggy. It should be lightly coated, not drenched.
• Let the dressing sit: If possible, let the vinaigrette sit for a few minutes after you make it. This helps the flavors to meld together and taste better.
• Choose the right feta: For the best flavor, use high-quality sheep’s milk feta. It’s creamier and has a richer taste than cow’s milk feta.
• Serve immediately: Greek salad is best when freshly made. If you need to store leftovers, keep the dressing separate to prevent the salad from getting soggy.

How To Store Leftovers?

Let the leftover salad cool to room temperature, then store it in an airtight container in the fridge. It will stay good for up to 1 day.

Nutrition Facts:

• Calories: 46 kcal
• Total Fat: 2.2 g
• Saturated Fat: 0.9 g
• Cholesterol: 7.4 mg
• Sodium: 255 mg
• Potassium: 231 mg
• Total Carbohydrate: 4.0 g
• Dietary Fiber: 1.7 g
• Sugars: 1.4 g
• Protein: 2.8 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Arugula Salad Recipe
• Gordon Ramsay Chicken Salad Recipe
• Gordon Ramsay Broccoli Salad Recipe