Tossed Greek Salad Recipe

5 4 4
Tossed Greek Salad Recipe
Tossed Greek Salad Recipe photo by Taste of Home
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Tossed Greek Salad Recipe

Read Reviews
5 4 4
Publisher Photo
Topped with a lemony dressing, this combination of greens, cucumber, olives and feta cheese is typical of a Greek salad. "I love the flavors," relates Lisa Hooker of Eugene, Oregon.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 1 medium cucumber, peeled, halved and sliced
  • 1/2 medium green pepper, thinly sliced
  • 1/2 medium red onion, cut into rings
  • 1/2 cup sliced ripe olives
  • 1/2 cup crumbled feta cheese
  • LEMON DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first seven ingredients. Whisk the dressing ingredients. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Tossed Greek Salad in Light & Tasty February/March 2001, p21

Nutritional Facts

1-1/4 cups: 87 calories, 7g fat (2g saturated fat), 6mg cholesterol, 196mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 1 medium cucumber, peeled, halved and sliced
  • 1/2 medium green pepper, thinly sliced
  • 1/2 medium red onion, cut into rings
  • 1/2 cup sliced ripe olives
  • 1/2 cup crumbled feta cheese
  • LEMON DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  1. In a salad bowl, combine the first seven ingredients. Whisk the dressing ingredients. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Tossed Greek Salad in Light & Tasty February/March 2001, p21

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Reviews forTossed Greek Salad

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MY REVIEW
Deebi27 User ID: 6005262 84399
Reviewed Feb. 16, 2014

"I have been making this salad for over 10 years! Family and friends love for me to make it! I do use Kalamata Olives instead of black olives for added yumminess!"

MY REVIEW
Saybeebisber User ID: 6255487 76080
Reviewed Oct. 4, 2011

"I made this for the very first time for some friends we had over. When the meal was done I noticed that everything in the bowl was too! My teenage children even liked it. It's 4 days later and I am making it again for just our family for dinner. It was truly a "Taste Of Home" evening: as I served the salad with White chili and the Pumpkin Angel Food cake. All three are "Keepers.""

MY REVIEW
redluver User ID: 1343016 204056
Reviewed Apr. 7, 2011

"This is one of my go-to salad recipes. I love the flavour!"

MY REVIEW
KINGSGIRL2 User ID: 5398502 204055
Reviewed Dec. 6, 2010

"This is a great salad to serve with a Greek main course. My family enjoyed the flavors."

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