Reviewed: Nov. 9, 2009

I had my own salad makings, but used the directions for the dressing in this recipe. It was delicious! Will definitely make again.

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 1, 2009

Very Good! I only had white wine vinegar on hand that I used instead of the red wine vinegar, but still yummy! Added a bit of Garlic powder and black pepper for a little extra flavor that I think it needed. Also, I would probably only use 1/2 of a lemon, taste, then add more accordingly.

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DBISCOE

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

This one is definately a keeper. My whole family loves this. I don't add the cucumber, but that is the only alteration. My daughter asks for this often asking for the salad that smells like breatsticks!

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CHEMROSE

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Sep. 2, 2009

Love this recipe and take it to bbqs. just a few changes I use red onions then, place the feta cheese & 1/2 cup whole, pitted kalamata olives per serving on the side for those who don't want them or maybe like extra.

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beannie2

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Reviewed: Aug. 27, 2009

Love it! I make it at least 2 times a week!!!!

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katgirl2580

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Reviewed: Aug. 23, 2009

Very yummy Greek Salad!! I will be making this again for sure. I served it with Holly's Hummus (Also on this site), Pita Bread, a meat & cheese platter with Prosciutto, Salami, Mozzarella, Munster, Provolone, olives & artichoke hearts. & For dessert the White Chocolate Fruit Tart (also found on this site). This was my birthday dinner & everyone loved it, I even loved preparing it!!

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Mrs.Queez

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Reviewed: Aug. 5, 2009

This is our "go-to" recipe for a LONG time now.... Sometimes nothing else satisfies like this Greek Salad!

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Jul. 15, 2009

MMMMMM this recipe was really good. The leftovers got better and better. I can't have feta so I used blue cheese but that was the only change I HAD to make. Thanks for posting this recipe. I'm making it again tonight.

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NoviceCook

Cooking Level: Intermediate

Home Town: Grangeville, Louisiana, USA

Living In: Walker, Louisiana, USA

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Reviewed: Jun. 29, 2009

I loved this recipe - changed it up slightly - used chives instead of onion, and regular plain feta instead of flavored. Marinated everything together for about 5 hours before serving and turned out great!!

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BLACKCOMPASS

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 5, 2009

Really love this salad; I used oil-cured olive varieties, kalamata, etc and added a bag of mixed dark greens just before serving...company always loves it! Lesley

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Lesley

Cooking Level: Expert

Living In: Mohrsville, Pennsylvania, USA

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Reviewed: Apr. 14, 2009

Made this salad twice, for a potluck and a house party, and it was a great success! I did make several adjustments, though. I used 1/8 cup vinegar and 1/8 of oil, little tiny bit of sugar, extra garlic ,fresh oregano and thyme. I prefer plain feta as I add the spices and I decided to stir in some 3-color pasta (rotini). Results were awesome. Definitely a keeper!

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Zuna

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 10, 2009

I made this exactly as written. Delicious. I also did as another member suggested and served with the Havarti Chicken recipe. Hubby said it was restaurant quality! I will make this salad many times in the future. Thanks so much!

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Terri330

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

The dressing is really good with a few adjustments. Double the vinegar, lemon, and oregano and its perfect. I usally keep some made in the frig to use on all kinds of salads.

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