Greek Wedge Salad

A simple crisp wedge salad with classic Greek flavors–refreshing, crunchy, healthy, and so delicious!

I found this recipe on Tasty Kitchen that sounded really tasty. We all really enjoy Mediterranean food and we love wedge salads so I thought the combination sounded terrific. I adapted the recipe a bit by adding dill and fresh garlic to the salad dressing. I also used pickled red onions instead of plain and I added toasted pine nuts because we love them as a salad topper. My entire family thought this wedge salad was delicious and it paired very nicely with Greek chicken and a steamed artichoke.

How to Make a Greek Vinaigrette

Make the Greek vinaigrette by combining red wine vinegar, olive oil, Dijon, minced garlic, basil, oregano, dill, onion powder, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper, to taste, in a small jar. Seal with a lid and shake to combine. Set aside to allow flavors to mingle.

 Side Note: We like a tangy dressing, if you don’t, add a bit more olive oil.

 How to Make a Greek Wedge Salad

Place the iceberg wedges on a serving plate. Top each wedge with some cucumber, tomatoes, kalamata olives, crumbled feta, pickled onion,  and toasted pine nuts. Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with the vinaigrette and toppings on the side. Enjoy.

Greek Wedge Salad

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Prep Time: 15 minutes minutes

Course: Salad

Cuisine: Greek

Servings: 6

Author: Adapted by Pam - For the Love of Cooking / Original by Tasty Kitchen

Equipment

• Small Jar

Ingredients

Greek Vinaigrette:

• ⅓ cup red wine vinegar
• ¼ cup olive oil
• ½ tsp Dijon
• 1 clove of garlic, minced
• ½ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp dried dill
• ¼ tsp onion powder
• Pinch of crushed red pepper flakes, to taste
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Greek Wedge Salad

• 1 head of iceberg lettuce, core removed & cut into 6 same-sized wedges
• ½ cucumber, diced
• 5 large grape tomatoes, sliced
• 10 kalamata olives, sliced
• ¼ cup pickled red onions **Click the link up above for the recipe
• ¼ cup feta cheese, crumbled
• 2 tbsp pine nuts, toasted

Instructions

• Make the Greek vinaigrette by combining red wine vinegar, olive oil, Dijon, minced garlic, basil, oregano, dill, onion powder, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper, to taste, in a small jar. Seal with a lid and shake to combine. Set aside to allow flavors to mingle.

   Side Note: We like a tangy dressing, if you don't, add a bit more olive oil.
• Make the Greek wedge by placing the iceberg wedges on a serving plate.
• Top each wedge with some cucumber, tomatoes, kalamata olives, pickled onion, crumbled feta, and toasted pine nuts. Finish with some fresh cracked black pepper on top of each wedge.
• Serve immediately with the vinaigrette and toppings on the side. Enjoy.

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