Name: Greek Wedge Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 heads of romaine lettuce; 1 ½ cups halved or quartered cherry tomatoes, depending on size; ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber); ⅔ cup chopped celery (about 2 ribs); ¼ cup pitted and halved Kalamata olives; 1 shallot, very thinly sliced; 1 tablespoon lemon juice; Pinch of salt; ¼ cup extra-virgin olive oil; 2 to 3 tablespoons lemon juice; 2 tablespoons tahini; 2 to 3 cloves garlic, pressed or minced; ½ teaspoon fine-grain sea salt; Freshly ground black pepper, to taste; ¼ cup crumbled feta cheese (optional); ¼ cup finely chopped fresh mint and/or basil

Greek Wedge Salad Recipe

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3.8 from 30 reviews

A refreshing and vibrant Greek Wedge Salad featuring crisp romaine lettuce topped with a marinated mix of cherry tomatoes, cucumber, celery, olives, and shallots. Finished with a zesty tahini-lemon garlic dressing, crumbled feta cheese, and fresh herbs, this salad makes for a quick, flavorful, and healthy meal or side dish.

Author: Julia
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Greek
Diet: Vegetarian

Ingredients

Salad

2 heads of romaine lettuce
1 ½ cups halved or quartered cherry tomatoes, depending on size
⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
⅔ cup chopped celery (about 2 ribs)
¼ cup pitted and halved Kalamata olives
1 shallot, very thinly sliced
1 tablespoon lemon juice
Pinch of salt

Dressing

¼ cup extra-virgin olive oil
2 to 3 tablespoons lemon juice
2 tablespoons tahini
2 to 3 cloves garlic, pressed or minced
½ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste

Garnish

¼ cup crumbled feta cheese (optional)
¼ cup finely chopped fresh mint and/or basil

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Instructions

Prepare Romaine: Halve the heads of romaine lengthwise through their bases so the halves stay intact. Set aside on serving plates.
Marinate Vegetables: In a medium mixing bowl, combine cherry tomatoes, chopped cucumber, chopped celery, halved Kalamata olives, thinly sliced shallot, 1 tablespoon lemon juice, and a pinch of salt. Toss well to combine and let marinate to develop flavors.
Make Dressing: In a liquid measuring cup or small bowl, whisk together extra-virgin olive oil, 2 tablespoons lemon juice, tahini, pressed garlic, sea salt, and freshly ground black pepper. Taste and adjust by adding more lemon juice if needed for brightness or more garlic for pungency. Whisk again until smooth and set aside.
Assemble Salad: Place each romaine half on a separate dinner plate. Generously top each wedge with the marinated vegetable mixture. Drizzle the tahini-lemon dressing liberally over the salad wedges. Finish with a sprinkle of crumbled feta cheese, if using, and garnish with finely chopped fresh mint and/or basil.
Serve: Serve immediately with sharp butter or steak knives to aid slicing through the romaine wedges.

Notes

Using fresh herbs such as mint or basil adds a bright, aromatic touch to the salad.
The tahini dressing can be adjusted in garlic and lemon juice intensity to suit your taste.
For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
Serve immediately to maintain the crisp texture of the romaine.
Chilling the marinated vegetables briefly can enhance the flavors before assembling.

Find it online: https://justsosavory.com/greek-wedge-salad-recipe/