Morton's Greek Salad Recipe

Prepare greens

Wash and thoroughly dry the romaine lettuce and baby greens. Chop the romaine into 1–1.5 inch pieces. Place romaine and baby greens in a large salad bowl and chill briefly while you prepare other components.

Prepare tomatoes

Core and dice the tomatoes into 1/2–3/4-inch pieces (or cut into wedges if using plum tomatoes). Add to the bowl with the greens.

Prepare cucumber

Peel the English cucumber if desired, halve lengthwise and scoop out large seeds if present. Slice into 1/4-inch half-moons and add to the bowl.

Slice onion

Peel the red onion and slice very thinly. If raw onion is sharp, soak the slices in cold water for 5 minutes then drain and pat dry. Add to the bowl.

Add olives and peppers

Add pitted Kalamata olives and pepperoncini (if using) to the salad bowl.

Season

Sprinkle the dried oregano, sea salt and freshly ground black pepper evenly over the assembled salad ingredients. Toss gently to combine, or wait to toss after adding dressing if you prefer to dress just before serving.

Add cheese

Crumble the feta cheese over the top of the salad just before serving, reserving a small amount if plating individual portions for presentation.

In a small bowl or jar, whisk together the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic and honey (if using) until combined.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with a pinch more salt or a little more honey if it tastes too sharp.

If using a jar, seal and shake vigorously for 20–30 seconds to emulsify. Keep at room temperature until ready to dress the salad.

Right before serving, drizzle about two-thirds of the dressing over the salad (reserve some for guests to add more if desired). Toss gently but thoroughly so all vegetables are lightly coated. Taste and add additional salt, pepper, or dressing if needed.

Sprinkle the chopped parsley and dill over the top and scatter the toasted pita croutons for crunch. Serve remaining dressing on the side and offer extra crumbled feta at the table.