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


  • 1/4 lb
    feta cheese (cubed small)
  • 1/2
    cucumber (peeled, seeded and sliced or chopped)
  • 20
    cherry tomatoes
  • 15
    kalamata (greek) olives
  • 1 small
    carrot, (peeled then use peeler to make thin strips)
  • 10
    cauliflower, small florets
  • 1/4 c
    red cabbage, shredded
  • 1/4
    red onion (sliced thin)
  • 1/2
    green pepper (sliced thin)
  • 1
    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


  1. 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).
  2. 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.
  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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