Greek Salad
1 photo of Greek Salad
By
Colleen Sowa
@colleenlucky7
1
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!!
This salad can be lessened easily, or doubled easily as needed.
Just wish I would of taken the photo before people dug in!!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
6-12 (depending on portion sizes)
Prep:
20 Min
Method:
No-Cook or Other
Ingredients
-
1/4 lbfeta cheese (cubed small)
-
1/2cucumber (peeled, seeded and sliced or chopped)
-
20cherry tomatoes
-
15kalamata (greek) olives
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1 smallcarrot, (peeled then use peeler to make thin strips)
-
10cauliflower, small florets
-
1/4 cred cabbage, shredded
-
1/4red onion (sliced thin)
-
1/2green pepper (sliced thin)
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1romaine lettuce head (leaves removed and broken smaller)
-
·dressing :
-
4 Tbspolive oil, extra virgin
-
3 Tbspfresh lemon juice
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1 Tbsporegano, fresh (minced fine)
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2 largegarlic cloves (minced fine)
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1/4 tspsea salt
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1/2 tspfreshly ground black pepper
How to Make Greek Salad
- Make 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). - Wash 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.
- *** you may omit or add or substitute other ingredients as desired.
