Greek Salad with Balsamic Dressing + Anakena Chardonnay

  • Yield: 3-4 entree portions 1x




  • 1 bag romaine or iceberg lettuce, chopped or shredded
  • 1/2 pound deli ham, sliced into strips
  • 1 cucumber, diced (cut into rounds, then quartered)
  • 1/2 cup red onion, diced
  • Cherry or grape tomatoes
  • Pitted kalamata olives
  • Pepperoncinis
  • Feta cheese, crumbled

Balsamic Dressing

  • 1/4 cup balsamic dressing
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 medium shallot minced, optional
  • 1 teaspoon honey, optional
  • 1/2 teaspoon oregano, optional
  • 1/2 teaspoon basil, optional
  • 1/2 cup olive oil


  1. Assemble salad ingredients in a large bowl.
  2. To make either version, whisk all ingredients EXCEPT for the oil together. Then drizzle the olive oil in while whisking, until it’s all incorporated. Or you could put it in a salad dressing bottle and just shake it before use; OR you could whiz it together in a food processor or blender.
  3. This will last about a week in the fridge.