Greek Salad

For a quick vibrant salad, make the Greek vinaigrette ahead of time and store it in the fridge so it will be ready to toss with greens, olives and feta cheese.

Greek Salad
3/4 cup
6 side dish servings
15 mins
by 4.5 19  people
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  • 6 cups torn mixed salad greens or romaine
  • 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
  • 1 small cucumber, halved lengthwise and thinly sliced
  • 1 small red onion, cut into thin wedges
  • 1/2 cup pitted kalamata olives
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 1 recipe Greek Vinaigrette
  • 2 small pita bread rounds, cut into wedges (optional)
Greek Vinaigrette
  • 2 tablespoons olive oil or salad oil
  • 2 tablespoons lemon juice
  • 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

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In a salad bowl combine salad greens, tomatoes, cucumber, onion, olives, and crumbled cheese. Add Greek Vinaigrette; toss to coat. If desired, serve with pita bread wedges.
Makes 6 side-dish servings.
Greek Vinaigrette
In a screw top jar combine olive oil or salad oil, lemon juice, oregano, salt, and pepper. Cover and shake well.

nutrition information

Per Serving: cal. (kcal) 105, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 2, vit. A (IU) 583, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 286, Potassium (mg) 259, calcium (mg) 71, iron (mg) 1, Vegetables () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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