Tossed Greek Salad

Tossed Greek Salad

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Wendy Rusch


Another one of those I don't remember where I found it recipes...But it sure is good!!!
Taste of Home Light maybe???


★★★★★ 1 vote

No-Cook or Other


  • 12 c
    torn romaine lettuce
  • 2 medium
    tomatoes, cut into wedges (i use a container of grape tomatoes)
  • 1 medium
    cucumber, peeled, halved and sliced
  • 1/2 medium
    green pepper, thinly sliced
  • 1/2 medium
    red onion, thinly sliced into rings
  • 1 c
    black olives, sliced (i use klamata olives and leave whole)
  • 1/2 c
    feta, crumbled
  • ·
  • 1/4 c
    olive oil
  • 2 Tbsp
    lemon juice
  • 2 tsp
    dijon mustard
  • 2 clove
    garlic, minced
  • 1 tsp
  • 1/2 tsp
    oregano, dried
  • 1/4 tsp
  • 1/4 tsp
  • 1/8 tsp

How to Make Tossed Greek Salad


  1. In a large salad bowl, combine first 7 ingredients. In a gravy shaker or jar with tight fitting lid, combine dressing ingredients. Shake well. Pour over salad, toss to coat.
  2. ***I make dressing a couple hours before and put in refrigerator, then the flavors have time to combine and it tastes so much better!***

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About Tossed Greek Salad

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

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