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  • - romaine lettuce mix
  • - cucumber, sliced
  • - red onion, sliced
  • - feta cheese, crumbled
  • - tomatoes, quartered
  • - kalamta olives
  • Dressing:
  • 1/4 cups - red wine vinegar
  • 1/8 cups - white wine vinegar
  • 1 teaspoons - dijon mustard
  • 1 teaspoons - salt
  • 1/2 teaspoons - black pepper, freshly ground
  • 1 cloves - garlic
  • 1/3 cups - extra virgin olive oil
  • 1 teaspoons - italian seasoning
  • Directions:

    Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.

    In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.

    Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

    Brief Description

    A lettuce salad with Greek-inspired ingredients, dressed with oil and vinegar.

    Main Ingredient:


    Category:  Vegetable salads

    Cuisine:  American

    Prep Time: 15 min

    Posted By:


    Posted On:

    August 6, 2013

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