Reviewed: Apr. 13, 2012

Used half a cup of vinegar,as other reviewers did.It was excellent.I will be making this again and often.

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Reviewer:

cam

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 3, 2011

This is the first Greek Salad I have tied and found it to be very good. Like one review I think there was too much vinegar so I will add more olive oil to the mix. I kept the dressing separate and put it on each individual salad so I can make the change and try it again. There are only three of us but I still made enough for a couple of meals. Very good and quick.

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Reviewer:

Tom Johnson

Reviewed: Mar. 18, 2011

Very, very good salad. I made the dressing exactly as specified and tasted it. I found it very acdic so I added a Tablespoon of dried mint and 1 teaspoon of granulated sugar. Then I let the dressing sit while I prepared the rest of the meal. When it came time to eat, I added about 1/2 of the dressing to the vegetables. The addition of sweet and the mellowing time worked wonders on the dressing. The mint came across as an undertone of flavor; definitely a good addition. Next time, maybe less basil, less red wine vinegar and a boost to the lemon juice amount. Thank you for an excellent recipe!

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Reviewer:

SueK

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 14, 2010

I am not much for putting fruit in my salad, but I had the fruit on hand and thought I would try it. My whole family loved this. My son, a very picky eater had seconds!

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Reviewer:

Karen

Reviewed: Oct. 7, 2010

As a general rule of thumb I use equal parts oil and vinegar. When I make Greek salad I usually just use oil and vinegar, but the extra's in this recipe are a nice touch.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Jul. 31, 2010

I am going to make this today but to all who complained about the amount of vinegar. i am certain the amount meant was, one half cup not one and a half cups.

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Reviewer:

NH Ladybug

Cooking Level: Intermediate

Home Town: Lowell, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

Reviewed: Jun. 24, 2010

Great salad recipe! I omitted the onion and olives (I was having guests over - wasn't sure of their preferences, seemed safer to leave those out), and I used spinach for the "baby greens." Unfortunetly I thought I had red wine vinegar but I didn't, and had to substitute with white wine vinegar (using about half the amount, as others commented). It was still really delicious and my dinner guests loved it. Can't wait to try it with the red wine vinegar.

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Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: May 30, 2010

Very good. Cut back on amt of dressing.

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Mar. 29, 2010

I was sorry I didn't read the reviews first. I made the salad which was good but was way too much vinegar...Ruined a good salad... Will try again.

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Reviewer:

Reviewed: Sep. 20, 2009

Very delicious. Big hit with the guests. I too only used 1/2 cup of red wine vineager and it worked out very well. Next time instead of just adding all the dressing to the salad and then serving, I will keep the dressing separate b/c it made the salad a bit soggy. This way people can add as much as they like. I also threw in a few egg whites.

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