Reviewed: Oct. 29, 2009

Very good!

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Reviewed: Sep. 26, 2009

Very delicious. I cut back on the amount of oil. I used dry sun dried tomatoes that I marinated in olive oil since that is what I had. Eat all of the salad the first day because it does not keep.

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DoilyLady

Cooking Level: Expert

Home Town: Sugar Grove, Pennsylvania, USA

Living In: Surry, Maine, USA

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Reviewed: Aug. 17, 2009

Delicious Mediterranean salad! Wonderful flavor and oh, so healthy. A nice change of pace from the traditional salad or even pasta salad.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2009

fabulous I made this without the sun-dried tomatoes, I dislike them, and it was great without them.my kids and husband loved it.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 16, 2009

SOOOO YUMMY! Only on this one necessary condition...you have to try it with Absolutely Fabulous Greek-House Dressing from this website (seriously)! The changes I made based on personal preference were: I cut back on the onion, used reduced-fat feta and the entire jar of sundried tomatoes. I can't wait to serve on my next dinner party!!!

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love2cook

Cooking Level: Intermediate

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Reviewed: May 31, 2009

I was very happy with this recipe. Simple, colorful and really zippy. It would definitely benefit from marinating longer. I had leftovers, so I'm anxious to see what this salad tastes like after the extra marinating time. We love sun dried tomatoes so we added extra of those plus a little bit of olive oil. Thanks for sharing this recipe!

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: May 24, 2009

Too much onion. I'd recommend half as much.

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Jeffrey East

Cooking Level: Beginning

Home Town: Okeechobee, Florida, USA

Living In: Mill Valley, California, USA

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Reviewed: May 9, 2009

Yummy & easy to make. I didn't have the sundried toms. & added the tbs of balsamic. Very good even w/o the balsamic

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Kathy

Cooking Level: Beginning

Living In: Landenberg, Pennsylvania, USA

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Reviewed: Apr. 27, 2009

This was a 3 1/2 salad. This was a good salad but...and I don't know what you could do to improve it. But I do say you need to slice the cucumbers in little rounds other than slice them long and I don't reccomend adding any dressing or vinegar but you try what you like.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Apr. 10, 2009

Perfect! It made a large batch, so if you are not feeding a whole dinner party, you should modify the amounts as it needs to be eaten within 24 hours of putting together or the cucumbers won't survive. By all means try this out!

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Mar. 28, 2009

I really love this type of salad and followed it very closely except I passed on the use of the tomato oil and added some simple greek dressing (just a bit)that I made right before serving. I also waited to add the feta until that point. I would absolutely recommend seeding the cucumber and most of the seeds from the tomatoes or it will get too watery (from what I'd read in other reviews) I did that and made it in the morning and served it around 5 pm and it wasn't very watery at all. A few bits of advice, definitely use kalamata olives if you can; they're SO much better and different than black olives. Also, this is a rather pricey salad. I spent around $17.00 on the ingredients, Feta, dried tomatoes and Kalamata Olives alone were around $12.00. It was well worth it though, everyone raved and ate seconds and you get a nice sized bowl of salad. Lastly, it doesn't look very pretty after a few hours of sitting out with dressing. Plan on eating most of it the same day; but only I have to look at the tiny bowl of leftovers tomorrow. It will probably taste just as great.

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Joyce

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Reviewed: Mar. 1, 2009

I made this more of a salad. I tore up green lettuce, not iceberg, and then added the vegetables on top of it. I didn't use the sun dried tomatoes to cut out some of the cost. I also made a dressing of 1/2 cup of olive oil, 1/2 cup of vegetable oil, 2 tablespoons of fresh ground paper, 2 tsp of salt, a couple of shakes of ground red pepper, and 1/6-1/4 cup of red wine vinegar. It was delicious!

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AKiesler

Cooking Level: Expert

Living In: New Albany, Indiana, USA

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Reviewed: Jan. 19, 2009

This salad is delicious. I added a few more sun-dried tomatoes and only used 1 cucumber. Also added a splash of balsamic vinegar..which gave it a little extra flavor.

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Kristyn

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Reviewed: Jan. 6, 2009

This was yummy. I used kalamata instead of black olives, and chopped them up into smaller pieces. I also used the dressing called "Absolutely Fabulous Greek/House Dressing" from allrecipes instead of theirs. Omitted the sundried tomatoes because the grocery store was out. Just goes to show you can't mess this one up by being creative.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 22, 2008

Really tasty, but I ended up making a greek dressing to pour over it because I thought it a little bland.

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keri

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Reviewed: Sep. 16, 2008

A pretty salad with a pleasant taste. Not significantly different from many other Greek salads, and missing some ingredients that might add more flavour, like oregano, lemon and garlic.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 26, 2008

WOW! My husband and I gobbled up the whole batch in one sitting. I followed the recipe exactly, but then about half way through eating it decided to perform a little experiment and added a splash of balsamic vinegar and a dash of greek seasoning (Penzey's) and it was even better. Can't wait to make it again!

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Sister Sadie

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Jun. 23, 2008

Had this salad at my friends house today and it was fantastic!!! Going to run out to the store to buy the ingredients because I am craving it!!

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 20, 2008

This is the best salad recipe. It consists of all the things you love in a salad, plus I can make it for the kids and they don't have to pick around any lettuce. I used feta with cracked pepper in it for extra flavor. This salad goes great with heavy pastas. Plus every one at parties love it.

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