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Greek Salad
August 17, 2010

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!

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