Greek Salad

Carol Davis


This is very tasty, and a nice change from basic lettuce and tomato salad. Great on a hot summer day when you don't feel like cooking.


★★★★★ 1 vote

20 Min


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  • 2 Tbsp
    mccormick greek seasoning
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    white wine vinegar
  • 1/2 c
    olive oil
  • 1/4 c
    crumbled feta cheese

  • 1
    head romaine lettuce
  • 2 c
    baby spinach leaves
  • 1/2 c
    pitted kalamata or ripe olives, sliced
  • 1 c
    cherry tomatoes, cut in half
  • 1/2 c
    medium red onion, cut into rings

How to Make Greek Salad


  1. Mix Greek seasoning, lemon juice, vinegar and oil in small bowl with wire whisk until well blended. Gently stir in cheese. Refrigerate 15 minutes or until ready to serve.
  2. Meanwhile, wash, dry and tear lettuce and spinach into bite-size pieces. Place lettuce and vegetables in large bowl. Just before serving, stir dressing; drizzle over salad. Toss to coat. Sprinkle with additional feta cheese, if desired.

Printable Recipe Card

About Greek Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Greek

Show 4 Comments & Reviews

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