Greek Salad Recipe
Greek Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This salad is my mother’s favorite. She usually serves it with one of her rice dishes. The fresh mint leaves add great flavor.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 cups torn romaine
  • 1 large tomato, cut into wedges
  • 1 small onion, sliced and separated into rings
  • 1/2 cup crumbled feta cheese
  • 2/3 cup pitted ripe olives
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1 tablespoon minced fresh mint
  • 1/2 teaspoon dried oregano, optional
  • Salt and pepper to taste

Directions

In a large salad bowl, combine the romaine, tomato, onion, feta cheese and olives.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Greek Salad in Country Extra January 2008, p49

  • 6 cups torn romaine
  • 1 large tomato, cut into wedges
  • 1 small onion, sliced and separated into rings
  • 1/2 cup crumbled feta cheese
  • 2/3 cup pitted ripe olives
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1 tablespoon minced fresh mint
  • 1/2 teaspoon dried oregano, optional
  • Salt and pepper to taste
  1. In a large salad bowl, combine the romaine, tomato, onion, feta cheese and olives.
  2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Greek Salad in Country Extra January 2008, p49

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MY REVIEW
JJ007929 User ID: 7257152 208572
Reviewed Feb. 13, 2014

"This was the best Greek salad I ever had."

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