A few years ago I visited my cousins at the beach house they were renting for summer vacation.
We were having a little lunchtime potluck, and so I decided to whip up a healthy and refreshing Greek quinoa salad since we’d be in the hot sun most of the day.
Well apparently, my cousin Ryan has been thinking about that simple side dish since that day, and so for this year’s beach trip repeat, I made that same salad.
And I must say, it was as good as we remember! It was even better paired with marinated grilled shrimp and chicken (courtesy of Chef Ryan), and of course a beachfront view (even if it rained). 
When I made it two years ago, I used a bottled Greek dressing, but this time around I decided to whip up a fresh batch of my favorite vinaigrette made with extra virgin olive oil, lemon juice, red wine vinegar, fresh herbs, garlic, and red onion.
I love, love, LOVE this dressing. Not only is it great for the quinoa dish, but it’s also wonderful on fish, grilled shrimp, or chicken! What makes it stand out among the 76 different types of Greek dressings out there are the fresh herbs that go in it. The flavors from the herbs just put it over the top!
Today I was craving 2 things: that vinaigrette and a wedge salad.
Well, obviously you know what happened next: Greek Wedge Salad!
This salad is everything you guys. The crisp iceberg wedge topped with juicy diced tomatoes, seedless cucumbers, diced red onion, chopped kalamata olives, crumbled feta cheese, and of course, that mouth-watering lemony herb vinaigrette. Ya’ll, go make this.
Oh and to make the quinoa version of this salad, all you have to do is mix everything (except for the iceberg lettuce) with cooked quinoa!
- 1/4 cup extra virgin olive oil
- 1 tbsp. red wine vinegar
- the juice of 1 lemon
- 1 tbsp. honey
- 1 tsp. fresh parsley
- 1 tsp. fresh oregano
- 1/2 tsp garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 head of iceberg lettuce
- 1/4 cup diced roma tomatoes
- 1/4 cup diced seedless (English) cucumber
- 2 tbsp. diced red onion
- 2 tbsp. chopped kalamata olives
- 2 tbsp. crumbled feta (or more, I love more!)
- Combine all of the vinaigrette ingredients in a blender or food processor and pulse until smooth. (You can place it in a mason jar and keep it in the fridge for up to a week).
- Place the wedge of iceberg lettuce on a plate.
- Top with tomatoes, cucumbers, onions, olives and feta.
- Drizzle on vinaigrette to desired taste.
- Devour!
Enjoy!
