Chunky Greek Salad

"Delish! (Cook time is chill time)"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
3hrs 5mins




  • Combine all ingredients in a large bowl.
  • Toss until well blended.
  • Chill several hours to blend flavors.

Questions & Replies

Got a question? Share it with the community!


  1. My daughter Nomi is the Queen of Greek Salads, she's eaten them in an infinite number of variations. This is a good combo of Greek Salad ingredients, but we felt that there was too much olive oil and it needed a little acidity, so we added some lemon juice. I made it again about a week later, with less oil and with the lemon juice, and there wasn't a single morsel left, not even a hint of black olive!
  2. I just love Greek salads. This was easy and was so fresh tasting and colorful. I did think that some of the amounts were a bit "off." Two tbsp of dried oregano is a lot, so I cut that amount in half. I also halved the amount of oil and added a few tbsps of lemon juice. I used ony 4 oz of feta and that was plenty. Overall, it's a fast, yet yummy salad! Thanx!
  3. This salad disapeared quickly at our "Salad Supper". We followed Mirj's suggestion and cut back on thr oil, We also added lemon juice to add a little more zip. This is a salad that will grace our buffet table over and over again. Thanks so much, Ginny P.
  4. We loved it!! I added some sweet red, green and yellow pepper chunks , I will be making this again, thanks for posting!
  5. The taste was great for our 3rd of July party- and I got compliments on it. I had one problem with it, that no one else has mentioned. I made the salad about 3 hours before the party and put it in the fridge.It was an "open house" type party. After about 1 hour of sitting out, the liquid from the tomatoes and cucumber made it unappetizing. So, great taste- but not the best for an open house.



Find More Recipes