Reviewed: Mar. 1, 2012

I enjoyed this salad, and found myself going back for more. I used about a 1/3 cup finely chopped kalamata olives because I not really an olive fan, but I didn't mind this amount at all. Dash of pepper was good too. I plan to make this again!

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Reviewer:

valzcookin

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

Reviewed: Jan. 8, 2012

This salad is amazing. I made it for a side dish at a party we had and it was a HUGE hit :-) I used Kalamata olives instead of black, and did not use the reserved oil from the sun dried tomatoes, but rather the Absolutely Fabulous Greek/House Dressing recipe on this site. Wonderful stuff. I ended up chopping my cucumbers because I didn't have anything to slice them like in the picture. I think the ratio of all of the ingredients for the salad was perfect. This is now my go to Greek salad recipe.

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Reviewer:

greenmama

Reviewed: Sep. 27, 2011

I am going to make yours. It looks great. My mother taught me an easy version she learned from a cooking segment on TV. We would be less fancy not seeding or slicing thin the cucumbers and tomato was what we had; cherry, plumb, roasted, beef, it was all good. Romaine Tuna, Black or Greek Olives, Tomatoes or Roasted Tomatoes, Feta, Cucumbers, Red Onion Olive Oil, Balsamic Vingegar, Some Water, Crushed Garlic, Salt and Pepper - Mix and chill in fridge for 1 hour or more. Gently pour dressing on Romaine, then add other ingredients on top of Romanine, gently pour dressing on these ingredients.

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Reviewer:

Rita

Reviewed: Aug. 1, 2011

Huge hit at the mediterranean themed party I catered. The whole salad disappeared!

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Reviewer:

Vanessa

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Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Jul. 13, 2011

Perfect! So simple and tasty.

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Reviewer:

IndyFoodie

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Apr. 26, 2011

This is the perfect summer salad! Great for a Greek night at home or for a summer picnic. Holds up very well. And, the quantity of ingredients can be modified to your taste. I use Kalamata olives instead of the black for a little more authentic taste. My only problem is how much juice comes out of the veggies. It doesn't distort the flavor, just doesn't look very pretty. I think next time I'll try letting them drain in a colander overnight before I add the feta and oil. This is a fairly time-consuming recipe because of all the chopping, but can easily be made ahead of time.

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Reviewer:

kate824

Cooking Level: Intermediate

Reviewed: Sep. 19, 2010

This had great flavor and our guests loved it. We even ate it as a meal, by putting this on top of pita crisps.

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Reviewer:

HRL

Cooking Level: Intermediate

Reviewed: Jun. 25, 2010

This was an absolutely fabulous salad. I did use Greek black olives but found them very oily as they are packed in oil/vinegar base. Calamata or regular black olives would be better. I didn't use the sun dried tomatoes at all. I used the "Absolutely Fabulous Greek/House Dressing" recipe from All Recipes for the dressing. Used a slice of red onion instead of onion powder, added a tablespoon of sugar and a half cup of parmesan cheese to the dressing recipe. Mixed in a blender. Wonderful. Perfect for summer.

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Reviewer:

QUARTETSINGS4

Cooking Level: Expert

Reviewed: Jun. 21, 2010

Not too shabby. The oil in the sundried tomatoes I purchased was a little bland and 'muddy' tasting. I would probably replace that oil in the salad with real olive oil for a little extra tang next time. Also, some feta cheese with herbs would add a wee bit more excitement than just plain feta. Overall this is good though and is now SAVED!

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