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Jimmy's Original Greek Salad inspired by Jimmy's Harborside
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Inspired by Jimmy's Harborside

Jimmy's Original Greek Salad

Appetizer Vegetarian Gluten-free
This classic Greek salad features crisp mixed greens, briny Kalamata olives, and creamy feta cheese, all brought together with a zesty Greek dressing. The combination of fresh vegetables and Mediterranean ingredients creates a light yet satisfying dish that works as a starter or a side. Simple preparation allows the quality ingredients to shine in this timeless recipe.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 6

Ingredients

  • 8 cups Mixed greens (Romaine, red leaf, and butter lettuce)
  • 1 medium English cucumber (Quartered lengthwise and sliced)
  • 1 medium Red bell pepper (Seeded and sliced into thin strips)
  • 1 cup Cherry tomatoes (Halved)
  • 1/2 small Red onion (Thinly sliced)
  • 1/2 cup Kalamata olives (Pitted)
  • 6 oz Feta cheese (Cut into 1/2-inch cubes)
  • 1 tbsp Fresh oregano (Chopped, or 1 tsp dried)
  • 1/3 cup Extra virgin olive oil (Best quality available)
  • 3 tbsp Red wine vinegar
  • 1 tbsp Lemon juice (Freshly squeezed)
  • 1 clove Garlic (Minced)
  • 1 tsp Dijon mustard
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 4 whole Greek pepperoncini (Optional, for garnish)

Tools You'll Need

  • Large salad bowl
  • Small bowl for dressing
  • Whisk
  • Salad servers
  • Sharp knife
  • Cutting board

Chef's Tip

For the best flavor in your Greek salad, toss the vegetables with the dressing first, then gently fold in the feta cheese at the end. This prevents the cheese from breaking down and becoming too crumbly while ensuring that all the vegetables are properly coated with the zesty dressing.

Instructions

  1. Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, dried oregano, salt, and pepper until emulsified.
  2. Prepare greens: Wash and thoroughly dry mixed greens. Tear into bite-sized pieces if necessary.
  3. Combine vegetables: In a large bowl, combine greens, cucumber, bell pepper, cherry tomatoes, and red onion.
  4. Add dressing: Drizzle about 3/4 of the dressing over the vegetables and toss gently to coat.
  5. Add olives and cheese: Add Kalamata olives and feta cheese to the salad. Toss very gently to incorporate.
  6. Finish salad: Sprinkle with fresh oregano and drizzle with remaining dressing if desired.
  7. Serve: Divide salad among plates and garnish with pepperoncini if using.

Plating

Arrange the dressed salad in a high mound on chilled plates or in a large shallow serving bowl. Ensure that the colorful ingredients (tomatoes, peppers, olives) are visible throughout. Scatter the feta cheese prominently on top, and finish with a light sprinkle of fresh oregano. If using, place a pepperoncini on the side of each plate as a garnish.

Storage & Reheating

The dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The vegetables can be prepared up to 4 hours ahead and stored separately. Assemble and dress the salad just before serving for best texture and freshness.

About This Recipe

Jimmy's Harborside's Greek salad was a refreshing counterpoint to their seafood-focused menu. The restaurant's version featured premium imported olives and feta, elevating this classic Mediterranean starter. This adaptation remains true to the original's balance of fresh vegetables, briny olives, and creamy cheese, with a traditional Greek dressing that ties everything together.

How did it turn out?

We'd love to hear about your experience making this recipe!