recipe reviews for:

Oia Greek Salad

“An authentic Greek salad from Oia, Santorini in Greece. Traveling through Greece, I feel in love with the Greek salads on the islands because they had no lettuce. When I came home, I was determined to replicate that salad for family and friends. This is a great green salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.”

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Reviewed: Aug. 5, 2011

This makes a fairly authentic Greek Salad. When I have capers I definitely add them with a little of the brine as well. I learned that from my Greek husband, Kostas. In Greece, instead of dressing they often use just olive oil and oregano but we always added a little red wine vinegar too. You could also add a bit of green pepper if you like. Also important would be the quality of the feta and the oil. I would get a feta made with goat and/or sheep's milk as the typical grocery store feta is not nearly as good and doesn't have the nice texture of the goat or sheep feta. Also, use a first cold pressed extra virgin olive oil.

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Reviewer:

lorimav

Reviewed: May 22, 2011

I don't remember capers. But everything is right on. I like to rub dried oregano on it and make my own dressing (my husband prefers non-bottled dressing) but thank you so much for offering a "no lettuce" authentic greek salad. I couldn't improve on it.

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Reviewer:

Liz and Sylvan

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Cooking Level: Expert

Reviewed: Aug. 12, 2010

Per a month in Greece (Athens, Rhodes and Santorini) I'd agree with AmyLynn and nix the capers. However, I've got to say this is pretty close to what is considered a Greek salad. For dressing I juice a couple lemons and shake it with 2 tbsp EVOO, turns out great - nice and light - plus it saves you finding Greek salad dressing in the South ;)

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Reviewer:

HurricaneSoccer

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jul. 20, 2010

I made this for my Son, Daughter-in-law and two of my teenaged grandchildren last night. My grandaughter is vegan and loved it and my grandson ate his (telling me all the way through how great it was) and ate the last half of mine because I am not a big eater. What is amazing is that my b-i-law who was a cook and only eats meat and potatoes and doesn't like salads ate the whole thing! The only thing I did different was hollow out big tomatoes and stuff them with the salad and put it in the fridge until dinner. Served on a salad plate with romaine lettuce beneath. They loved the presentation. I used Absolutely Fabulous Greek/House dressing from this site. TO DIE FOR!

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Reviewer:

JULIESIM

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

Reviewed: Jul. 11, 2010

Wonderful as is! I have made this several times since and I omit the capers and use the "Absolutely Fabulous Greek Dressing" on this site. Very fresh and light! Thanks for sharing!

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Reviewer:

COBBY1

Reviewed: Mar. 2, 2010

This was awesome. I made it with balsalmic vinaigrette dressing and added oregano. I'm not a tomato person but i like them in this salad ^_^ I, too, like that it doesn't have lettuce, my mom's allergic.

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Reviewer:

nimue

Cooking Level: Intermediate

Reviewed: Jun. 20, 2009

Very good. I made my own dressing instead of using bottled.

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Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

Reviewed: Jun. 1, 2009

I used EVOO instead of the dressing with some Greek Seasoning (from this website) and it was absolutely delicious. Will try again after I get some of the Greek salad dressing to see if perfection can be improved on...

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: May 29, 2009

I did marinate 1/2 of the feta cheese in some dressing for about 15 min. before serving and added some romaine lettuce, this was very good.

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Reviewer:

Hummel97

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Johnston, Rhode Island, USA

Reviewed: May 20, 2009

Pretty close to what I grew up on in my greek family. I nix the capers, and dress it with olive oil and vinegar, maybe a bit of lemon if I have it on hand. Make sure you use Kalamata olives. Also great with avocado if you have any on hand. Not authentic, but it goes really well with the mix. thanks for posting! =)

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24 users found this review helpful