Well, why not? The dressing really makes this shine. It’s not as heavy and oily as many other dressings. The tang from the lemon juice and vinegar brings it all together nicely.

The vegetables used here are just a suggestion, but feel free to go with whatever you like. Most of the ingredients are what’s found in a classic Greek salad, but some I just wanted to add. The pepperoncini are so important, though. I love to pinch them open and squeeze the juice all over!

There’s no end to what you can do with this salad, so start here and see where it leads you—perhaps to Mykonos.

My Big Fat Greek Salad
4 main or 6 to 8 side servings

½ cup olive oil
2 Tbsp lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, minced
2 tsp fresh oregano, finely chopped, or ½ tsp dried
sea salt and black pepper, to taste
1 large head romaine lettuce
1 cup cherry or grape tomatoes
1 small red onion, sliced
1 cucumber, peeled and sliced
½ cup chickpeas
½ cup pitted Kalamata olives
8 oz feta cheese, cubed
8 pepperoncini

Whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and black pepper in a small bowl until emulsified.

Tear the lettuce leaves, rinse, and place in a large bowl. Layer the tomatoes, onion, cucumber, chickpeas, olives, feta, and pepperoncini.

Serve chilled with the dressing.