Reviewed: Jun. 22, 2009

This is really good! I skipped the onions and garlic, used a little celery salt instead... yum!

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Reviewed: Jun. 21, 2009

YUM!! I'm a big fan of chopped salads, and this is a wonderful, light version. Very easy to throw together to. It tastes even better after you let it sit so the flavors can blend. I followed the recipe as closely as possible, I may have used a bit more cheese but I was guessing since I could only find an 8 oz container of Feta in the store. Perfect summer side dish!

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CATHYADKINS

Cooking Level: Expert

Living In: Everly, Iowa, USA

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Reviewed: Jun. 21, 2009

This was a huge hit today at my Fathers Day celebration! Omitted the onions & garlic, added chopped celery and used Good Season Garlic & Herb dressing - AWESOME! No leftovers to be had.

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Cheri

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Reviewed: Jun. 20, 2009

First of all, I prefer to use Kalamata olives in a Greek salad. It benefited greatly from fresh Greek Oregano. I think if you use an Italian dressing on a Greek salad it then becomes an Italian salad. I use only Kalamata olive oil and either fresh lemon juice or a little Greek wine vinneger, As to the Feta Cheese make certain you purchase goat Feta cheese as it is authentic. Great with good fresh, crisp Greek hard rolls.

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kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Jun. 20, 2009

It was a good salad, but if you truly want it to be Greek then omit the Italian dressing and use oil and vinegar and add some oregano like I did.

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MadeleineDD

Cooking Level: Expert

Home Town: Collierville, Tennessee, USA

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Reviewed: Jun. 15, 2009

This salad was good however the lemon juice didn't go well with the italian dressing I chose. Next time I'll omit the lemon juice. I left out the onions due to preference, all in all it was a good salad. I will be making this again!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jun. 13, 2009

This reminds me of a salad I order at a local Greek restaurant but I don't think they use Italian dressing. The next time I make this I will be omitting the Italian dressing because it's masking all the wonderful flavors this salad has. Maybe oil & vinegar next time? Would have also been much tastier with Spanish olives. If you stick to this recipe AS IS, you're after texture, not taste. You can pretty much mess up (not dress up) anything with Italian dressing.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: May 31, 2009

Very good. No strong flavors, but refreshing and satisfying. I was surprised at how quick it was to make. I didn't give it five stars because it was a tiny bit bland, but I'm sure if I use a dressing with a little more bite, it would be perfect. I used Kraft Italian Vinaigrette. Not bad, but I'm sure there are better. Any suggestions?

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Def

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Reviewed: May 25, 2009

I wasn't sure what to expect with such simple ingredients - but this is really good! A great change of pace for a summer side salad.

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ValleyWriter

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Reviewed: May 3, 2009

This was an amazing salad! I love garbanzo beans and always looking for new recipes. I followed this recipe exactly how it was...next time I would omit the fresh garlic as it was TOO garlicky for me.

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sjt

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Reviewed: May 2, 2009

Its was okay, not really as flavourful as i thought it would be but still good for you. Will make again.

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zai

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Reviewed: Apr. 25, 2009

This is wonderful, especially on a beautiful, sunny day like today. I didn't wait for it to be thoroughly chilled and still, it was delicious. I used just a touch more feta cheese; other than that, the amounts of the remaining ingredients were right on. Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 15, 2009

Loved this! The first time I made this I followed the recipe exactly except for omitting the black olives. The second time I made this I added chpped celery...it was great. This recipe holds up well in the fridge and is just a yummy refreshing salad to eat!

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Tania

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Scotts Valley, California, USA

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Reviewed: Apr. 13, 2009

This is a great, healthy recipe. I did add more tomatoes. I think you need more just to balance the color in this salad. :-). My daughter actually loved this salad before I even put the dressing on it. Although many recommend using a lot more feta, I thought the one ounce was perfect. It didn't overpower the salad, but did give it a nice kick. I did use less dressing, as I don't like my salads swimming in dressing. Great recipe. Thnaks for sharing!!!

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MARY DOMAZ

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Reviewed: Apr. 12, 2009

Excellent recipe! This is a great way to use up vegetables. I added extra tomatoes because I needed to use them up, which meant I had to add some extra dressing, salt, pepper and lemon. I also used green olives instead of black and used 4 oz. of Feta. I used Annie's Naturals Tuscany Italian Dressing and this came out great!! Thanks for the recipe!

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Kelli C.

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Reviewed: Apr. 11, 2009

I only used one can of garbanzo beans and one cucumber. I added some whole wheat pasta and used a 6 oz. package of feta. I didn't have Italian dressing so I used 1/2 cup olive oil and 1/4 cup fresh lemon juice (one whole lemon). I also did not use the garlic salt since there was two cloves of garlic in it already and used salt instead. With these changes we loved this salad.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Apr. 10, 2009

This was a very good salad, but it wasn't quite flavorful enough. I loved the combination of ingredients, but it didn't have quite enough "zip." I will probably make this again, but will tweak it to be more flavorful. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 8, 2009

Very very good, the only change I made was to not to mix in the feta cheese. I love feta so instead I crumbled mine on top of the salad. I will be making this again!

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Ashley

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Poughkeepsie, New York, USA

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Reviewed: Apr. 6, 2009

Reduced the amount of olives, as others had suggested. Accidently only bought one cucumber- will definetly use 2 next time (seeded and chopped). Added a red bell pepper. Will add more feta and only one can of garbanzo beans next time. Used a Roasted Garlic Vinagrette. Made the night before so flavors really had time to mingle. Nice and refreshing. Thanks for sharing!

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Great recipe! This is different from your normal bean salad and it is a very filling salad. I was worried the cucumbers would get soggy, but we are now on day 3 of eating this and it is still great! Leftovers are great.

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SUMMERJO2000

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Greek Garbanzo Bean Salad

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