Greek Salad

Colleen Sowa


Don't let the ingredient list scare you!!! You can omit some things like the green pepper and carrot. Substitute whole tomatoes made into wedges instead of the cherry tomatoes (I like using grape or cherry tomatoes when having parties, as it is less messy).

This salad can be lessened easily, or doubled easily as needed.

Just wish I would of taken the photo before people dug in!!


★★★★★ 3 votes

6-12 (depending on portion sizes)
20 Min
No-Cook or Other


Add to Grocery List

1/4 lb
feta cheese (cubed small)
cucumber (peeled, seeded and sliced or chopped)
cherry tomatoes
kalamata (greek) olives
1 small
carrot, (peeled then use peeler to make thin strips)
cauliflower, small florets
1/4 c
red cabbage, shredded
red onion (sliced thin)
green pepper (sliced thin)
romaine lettuce head (leaves removed and broken smaller)
dressing :
4 Tbsp
olive oil, extra virgin
3 Tbsp
fresh lemon juice
1 Tbsp
oregano, fresh (minced fine)
2 large
garlic cloves (minced fine)
1/4 tsp
sea salt
1/2 tsp
freshly ground black pepper

How to Make Greek Salad


  • 1Make the dressing first!

    Put all ingredients into a jar with a tight fitting lid. Shake well for about a minute. Set aside... but every once in a while give it a shake or two (this helps the flavors combine).
  • 2Wash all veggies and pat dry. Prepare ingredients as directed in the ingredient list. Put all ingredients in a large bowl and toss a bit. Shake the dressing, then pour it over the salad and toss salad to coat with the dressing just before serving.
  • 3*** you may omit or add or substitute other ingredients as desired.

Printable Recipe Card

About Greek Salad

Course/Dish: Lettuce Salads
Main Ingredient: Pasta
Regional Style: Greek
Other Tag: Quick & Easy

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