Easy Greek Salad
"The dressing really makes this! It was the perfect side dish to turkey gyro burgers."
photo by DailyInspiration
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 (12 ounce) package pre-washed mixed salad greens (preferably chopped romaine, baby romaine or hearts of romaine)
- 10 grape tomatoes, halved
- 1 large cucumber, peeled, quartered and cut into large chunks
- 1⁄2 cup thinly-sliced red onion
- 1 cup pitted kalamata olive, halved
- 6 ounces crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
-
For the dressing
- 1⁄4 cup greek olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 6 pitted kalamata olives, minced
- 1⁄4 teaspoon salt
- fresh ground pepper, to taste
- 1 whole lemon, juiced
directions
- Combine the lettuce, tomatoes, cucumber, red onion, halved olives, half the feta and parsley to a large bowl.
- Combine the dressing ingredients and whisk until thoroughly combined. Adjust seasonings accordingly.
- Pour the dressing over the salad in the bowl, and toss. Just before serving, top with the rest of the feta, add some freshly ground black pepper, and sprinkle with the lemon juice. Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was fresh and delicious, we loved the feta and lemon together. I used all romaine instead of the spring mix. Made for CQ3
-
Fabulous salad -- absolutely loved the dressing. We didn't leave a drop or leaf on our plate. Will be making this salad often -- definitely a great salad to impress family and guests. Going into my Best of 2016 file. -
Easy ad delicious. I loved the addition of parsley. Thank you for sharing! Made for CQ '16. -
What's not to love with this salad? It was full of all those Greek flavors that we love. I served this for a crowd and it went over very well. We all loved the dressing! Thank you! -
I selected this recipe for Culinary Quest 2016 and am very glad I did. It was delicious. I followed the recipe exactly. The dressing is unusual - has a strong garlic flavor and the bits of kalamata olive is very unique and delicious. Hubby went back for seconds - the sign of a keeper recipe in our household.
see 1 more reviews
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
