Greek Salad

Served at my son's rehersal dinner, added red, orange and green peppers, used red onions, olive oil and fresh oregano. Looked beautiful and had many complements!

A wonderful salad. My husband loved it and he's not always fond of salads. I used olive oil instead of vegetable oil. I used the kalmata olives and they gave it a wonderful flavor. I made up just a little more of the dressing as there wasn't quite enough to coat the greens.

WOW! Wonderful salad, loved by company and husband, who is NOT a salad eater, (unless it comes with restaurant dinner). Made as a side dish for a pizza dinner. He said he liked it better than the pizza and he even went back for seconds; so did my company, some of who went back for thirds! I used a lg. thinly sliced cucumber, chopped green pepper, chopped plum tomatoes, ½ red onion thinly sliced and … pitted Kalamata olives. You won’t believe what a difference it makes with these olives! I used a whole head of iceberg lettuce and half of Romaine lettuce; I doubled the dressing ingredients using white wine vinegar, and olive oil in place of Crisco veg. oil. The lemon zest and the oregano are truly the keys to its standout taste. Whatever you do, do not add the marinated vegetables to the greens until right before you are ready to serve the salad, otherwise they will get soggy and wilt. And don’t forget the crumbled Feta. My sister said, with some crusty bread, this is a meal in itself! Yum!

Great salad. I used the recipe as a base and instead of using artichokes used romaine and spinach. I also excluded the bell pepper and onion and used kalamata olives and added parm along with the feta. Delicious!

Loved the salad itself, but the dressing not so much. To begin with, I didn’t use the Crisco oil – I used olive oil, but I would have used any oil BUT vegetable oil. (Crisco does make an olive oil I think, so I wonder why they wouldn’t have used it in this recipe since it’s a more fitting choice for a Greek salad anyway). As for the oregano and lemon peel, I liked both of those additions – but in a much reduced amount than called for. I mixed up the dressing in the 3:1 oil to vinegar ratio I prefer, and dressed the salad lightly rather than pouring the entire amount of dressing over the salad.

The best salad I ever had! I used olive oil instead of vegetable oil/Crisco. I also used red onions instead of sweet onions. I kept the salad greens separate from the rest of the ingredients. I used a small mixing bowl to toss individual salads. Then top w/ the feta cheese. This makes alot of salad. Enough to last us through the week as a dinner salad!

The dressing recipe was amazing! I did make one addition - I added a clove of minced garlic to the dressing. It just seemed wrong not to. And I made one change - as suggested by other reviewers, I used olive oil instead of veg oil. I have tried so many recipes in the past that I could not choke down, mainly because they used red wine vinegar, but this recipe was excellent. A definite keeper!

I made this salad for a bbq and everyone loved it! I did use olive oil instead of Crisco but found the dressing was a little oily and lacking in some flavor. Next time I make it (which 'm sure I will) I will add more lemon and salt. The kalamata olives helped... I might even add more of those. I ate some for breakfast the next morning and was slightly disappointed, it doesn't keep well so make sure you eat it all right away. Great salad overall though!

The perfect Greek salad. The dressing is spot-on and all of the different ingredients make it very colorful; a feast for the eyes and the tummy!

Wonderful salad! Like others, I used olive oil instead of the Crisco and I definitely recommend the Kalamata olives. These really give it a great flavor.

Even with out the lemon, tomatoes, artichoke hearts, and olives! this salad was amazing!

Loved the combination of ingredients. To save time and because everyone likes a different dressing at our house, we used bottled dressings. Greek Vinaigrette and Ceasar both went very well with this salad.

Great flavor. The mix of vegetables that marinade in the dressing are wonderful.

Absolutely delish!! :)

Love this recipe. Used olive oil instead of Crisco.

Yum!!I followed the recipe exactly, except I used olive oil instead of crisco...

This is an excellent greek salad. I used olive oil instead of Crisco Oil.

5 stars--everyone loved this dish!

simple. great flavor. dressing is easy and not overpowering.

Didn't really care for this. Try a different dressing with more flavor.

I skipped the artichokes, as my husband dislikes them, and put whole pitted kalamata olives in a dish next to the salad for everybody to sprinkle on themselves for the same reason. I used olive oil instead of CRISCO. I forgot to get a lemon, so I used lemon juice. I like my dressing sour, not too oily, so I used equal amounts of vinegar & lemon juice to double olive oil (in other words: 1 part vinegar, 1 part lemon juice, 2 parts olive oil). Yummy. Got lots of compliments on the dressing especially, and my husband wants to try it again as an antipasto salad with mozzarella and salami in it.

I liked this, but 5 tablespoons is way too much oil. I used maybe 2 tablespoons of olive oil instead. While I liked it, my husband is not a fan of cucumbers so if I make it again I'll leave them out. I thought it was great, just way too oily as written.

This salad is really good, bursting with flavors. I would not double the dressing as others suggested. Just mix well and let it marinate. You can marinate even together with the salad greens. I used kalamata olives, olive oil, part baby spinach among my salad greens and a mix of yellow, red and orange peppers.

This was absolutely delicious!

Loved this and so did my neighbor :)

SOOOO yummy!

Really Delicious! Substituted olive oil & red onions Definitely a keeper

I loved all the ingredients, but felt it lacked flavor punch I looked for until the next day. Will make it again as it was a light salad.

This salad looks really good! I can't wait to try it.