Reviewed: Oct. 30, 2009

Excellent and easy to make salad! I didn't measure the spices or oil/lemon, just eyeballed it, and also used fat-free feta instead of regular. Wonderful, fresh taste! It went well with the other foods I prepared in my Mediteranean-inspired meal last night. Looking forward to the leftovers tonight!

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BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Oct. 5, 2009

This salad is so refreshing. I substituted white wine vinegar for the lemon juice since I didn't have any lemons and I didn't use any salt since the Feta and olives were salty enough. It tasted just wonderful.

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jande23

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

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Reviewed: Jun. 18, 2009

Yummy and authentic-tasting!

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Cheryl in Canada

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 10, 2009

A few small alterations: I had to substitute black olives and some shallots and green onions instead of the original ingredients, and I thought the recipe called for too much oregano for our tastes.

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miracles2004

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Reviewed: May 22, 2009

WONDERFUL!! Didn't change anything! My picky family ate the whole thing and left nothing for leftovers!! Will definitely make this often! It serves 5 small servings.

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TGal

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

This is a pretty straight-forward recipe. I think the 2 full tbsp's of oregano is way too much. I use less than one. A great tip (especially for larger gatherings or entertaining) would be to colour the salad more. I find the cucumber and green pepper adds too much green, a much more interesting choice would be a yellow or orange bell pepper. i know they're more expensive but it makes the overall salad look great.

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graham

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Reviewed: Nov. 29, 2008

We just came back from 19 days in Greece. This salad is better than any we tasted in Greece. We did eat at some upscale restaurants. Don't layer, mix all ingredients.

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Ralph

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Nov. 17, 2008

This seems both tasty and quite authentic. I sometimes add lettuce, or use cold pasta as well. I prefer much more feta cheese than this calls for!

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shecancook

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

Great! Added chopped Romaine hearts and used greek vinagerette from a bottle (i cheated!) and brought to a party- it was gobbled up quickly. Make sure to use good olives.

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Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Sep. 14, 2008

I used a mixture of yellow and red bell peppers instead of the green. I pitted the olives using a cherry pitter which makes things much easier. A wonderful, fresh crunchy salad!! Do not skimp on the dried oregano. ---It is a must have for this dish!!!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Aug. 17, 2008

Finally! SOmething basic! I might add some oregano to this, but that's it. Thank you for offering this up, tastes just like a salad from the greek place around the corner from my apartment. It's also nice to see someone use kalamata olives instead of nasty waxy black one, LOL! :)

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CJo

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Reviewed: Jan. 9, 2008

Perfecta.

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Tater Tot

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 22, 2007

22 November 2007, Thanksgiving Day ~ Of all the dishes we had today for our Thanksgiving dinner, this GREEK SALAD V was by far the best! It's like eating a breath of fresh air...so light and tasty! I visited Athens and some of the Greek Islands a few years ago. My favorite food there was the Greek Salad...and this one was SUPERLATIVE and tasted just like those I had in Greece. Additionally, it's such a colorful dish. Nothing can compare to the combination of feta cheese, tomatoes, cucumbers, red onions and Kalamata olives. Oooh, it's after 8pm and yet that makes me want to get into the frig and eat some of the Greek Salad V leftovers. NOTE: I didn't layer the salad. Instead I just mixed it all when first made so the flavors could blend. Ciao, Poni (rhymes with Bonnie)

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PONI (rhymes with Bonnie)

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

I just can't tell you how much I loved this salad! The only changes I made were to use a regular cucumber, omitted the green pepper and used halved cherry tomatoes and regular olives. My husband and I ate it all. I made it again the very next night and made a double batch. It's been about a week and I can't wait to make it again. LOVE LOVE LOVE IT!!!

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pslee

Cooking Level: Expert

Living In: Pikeville, Kentucky, USA

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Reviewed: Aug. 11, 2007

Tasted pretty good.

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 1, 2007

Excellent!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 18, 2007

I just returned from a tour of Greece and the islands. This salad is just like the one we had in many greek restaurants and on the ship. 2 tablespoons of oregano appears to be an overkill. The salad responds well to just about any Italian type dressing.

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HEINZ931

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Reviewed: Mar. 28, 2007

Flavorful salad but gets very watery the next day.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Mar. 24, 2007

YUMMY!!! So gooooood

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

This is just like the salads we were served all over Greece, except that in Greece, the feta was not crumbled. Instead, a slice of feta was balanced atop the other ingredients; we like doing that at home, too. I also use regular cucumber rather than English cucumbers.

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CASSANDRA

Cooking Level: Expert

Living In: Long Island, New York, USA

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