Reviewed: Jun. 2, 2008

Very healthy side dish. I think I added some balsamic vinegar to the dish, just a touch. Will serve again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2008

Very good salad. I left out olives because I'm not crazy about them. I did the 3 tbsp lemon juice and 1 tsp. red wine vinegar and added a half of a chopped bell pepper. Good stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AlabamaBelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

I made this yesterday for dinner, and it was good. The only thing that I will do next time, is use the red wine vinegar that some suggested. I thought that the lemon didn't really give it that zing that I was hoping for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2008

Pretty good. It probably didn't need as much olive oil. The next time I make this, I would scale back to 3/4 of the amount recommended.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sjc

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

Very good - would decrease the amount of red onion if you happen to get an especially strong one.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2007

Very very good. I followed the directions to the "t" the first time and took it to a picnic. Everyone loved it, but I thought I could tweak it just a bit. After that I played with the recipe here and there, and found a little balsamic vinegar really kicked it up a notch, as well as using kalameta olives. I also seeded my cukes and usually let it sit several hours before digging in. I made this several times a week this summer with produce from the garden and kept a big brick of feta in the fridge to break off some for this salad. Delish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MIDNIGHTMUSE

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Stanton, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2007

Very good. Don't be tempted to substitute a yellow onion for the red onion if you don't have red on hand. Yellow onion would completely overpower this dish. Concur with the other reviewers who suggested 3t lemon juice/1t red wine vinegar instead of the 4t of lemon juice. Finally, I found 1 1/2t of oregano to be a little much, I'll drop to 1 teaspoon next time I make this/

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marcia_Marcia_Marcia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

I've tried the recipe as written before, but I prefer a little red wine vinegar. I did not have that on hand tonight, so I used 2 splashes of balsalmic vinegar and that sufficed, but made the salad take on a ugly appearance. Thank you for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2007

Great recipe - didn't change a thing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2007

This is extremely good. I made it as stated in the recipe, except I didn't have red onion and thought a yellow onion might be too strong, so I used a shallot. I think it's better than the Greek salad our Greek restaurant serves. I wanted to make a meal out of this, so I made some orzo pasta with lemon juice and olive oil and chickpeas and served this salad over top of the pasta mixture. So healthy and tasty--I just loved it. I'll be making this often.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NICOLES3

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

Very good. I like a bit more seasoning. Best when served right away or else it gets souply due to the tomato juice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aaron

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

Loved this recipe. I was looking for a light Greek salad recipe and this is a great one. I did add iceburg lettuce and green pepper to the salad. I also added a splash of red wine vinegar to the lemon juice. A keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

loucheryl

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2007

I can't stand olvies so I did not put them in. I don't know if that's what it was missing, but it was way to bland for me. I added some red wine vineagr and it helped a little.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURA2379

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2007

yummy!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brig11

Cooking Level: Expert

Home Town: Shelton, Washington, USA

Living In: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2006

very tasty. easy to make but added cooled pasta, more cheese please

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hungry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2006

Simply good and tasty.Did not add black olives, was short of but still came out great .It was a welcome change as my husband says to our routine menu .Love it and thanks !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mantu

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2006

I subsituted 2 tablespoons red wine vinegar for the olive oil and used fat-free feta. It came out absolutely delicious with so much less fat!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2006

An excellent Greek salad but, as someone else said, I don't see how it's healthier than any other Greek salad... Combining oil, feta and olives has never made a low fat dish! For an healthier (yet tasty) version, omit olive oil and use reduced fat feta cheese.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2006

Made this recipe as stated and it was wonderful. We will definitely be making this again with garden fresh veggies once our garden is ready. We will be having this tonight with the grecian pork tenderloin (grilled)which is a wonderful variation of a family favorite (grilled pork tenderloin)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chelseasmomsd

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2006

I served this at a party we had recently. I borrowed cook in trainings idea of filling pittas with it, I arranged the pittas around the salad and then filled them as people wanted so it wouldn't get soggy.The dressing was really good . I did omit the olives. Guests enjoyed this. Thanks

Was this review helpful? [ YES ]
0 users found this review helpful