Greek Country Salad

Serves 4-6


Zakarian Collection Olive Oil


3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 teaspoon dried oregano, plus more for sprinkling
3 hearts of romaine, coarsely chopped
2 ripe tomatoes, cut into chunks
1 yellow bell pepper, cut into strips
2 Persian cucumbers, thickly sliced
2 scallions, chopped
1 cup fresh Italian parsley leaves
1 cup chunked Greek feta
1/2 cup pitted Kalamata olives
12 good quality oil-packed anchovy fillets
4 pita, cut into wedges and warmed


In medium bowl, whisk together the vinegar and mustard. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil in a slow steady stream to make a smooth dressing. Stir in the dried oregano and set aside. 

Spread the romaine in a large, shallow serving bowl. Drizzle with about half of the dressing and toss. Top with the tomatoes, bell pepper and cucumber and toss again. Sprinkle the scallions, parsley, feta and olives over top. Arrange the anchovies on top and sprinkle with a little dried oregano. Drizzle with the remaining dressing and serve with the warm pita wedges on the side.

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