Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

Bright, sassy flavors make this salad a delight. Awesome with the Serbian Pumpernickle #142857! For the most authentic flavor, please don't shortcut the dressing; please make it the day before so the flavors meld properly. This carries my Serbian DIL's seal of approval!

Ingredients Nutrition


  1. Combine first 8 ingredients for dressing. (I put them all in a canning jar and shake to combine.) Refrigerate overnight.
  2. At least an hour before serving, remove garlic from dressing and discard.
  3. Combine tomatoes, peppers, about 2/3s onion and cucumber with dressing. Let the flavors meld for about an hour, more if you like.
  4. Line platter with Romaine; top with veggies. Sprinkle feta and remaining onions on top.


Most Helpful

What A DELICIOUSLY DIFFERENT SALAD for us to lunch on, & by us I mean the 2 of us & 3 guests! I even had several selections of bread to choose from ~ rye, winter wheat & pumpernickle ~ & the latter was by far the favorite! The only change I made was slight, using, as I did some lemon pepper instead of the listed fresh ground! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 21, 2008

A wonderfully refreshing salad! I used a local Bulgarian cheese instead of the feta, which I think was a good move, because what this salad really needs is a kick of salt. The Bulgarian cheese is saltier than the feta, which made for a perfect lunch, with whole-grain bread and butter on the side. Thanks!

Mirj September 20, 2006

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