READY IN 20 mins

Greek Salad I

Read Reviews (143)

"This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!" — Meesh

Directions

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

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PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 06, 2003

I just made this salad and it was great!. My husband and I loved it. But.....I did change a few things. First of all I did use all of the Olive Oil plus I added 3 T. of Red Wine Vinegar, garlic powder and 3T of sugar. Once I added the sugar that was La Difference! Viva! It made all the difference in the world. The dressing was so good that you could have lapped up the remaining dressing in the bottom of the bowel with some warm buttered French or Italian Bread and made a meal on that alone! Try it with the sugar. Its sensational.

—Suzy

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Most Helpful Critical Review

Jul 07, 2003

The way the salad was presented allowed one to really appreciate the vegetable flavors. I was on a quest to find the "restaurant style" Greek salad. I added more oregano (doubled the dressing portions) used mediterranian feta, no olives, and red wine vinegar. Now the red wine vinegar gave it the missing zip in my opinion. This may change the healthiness but if I live on this stuff, I am sure it will be great eating vegees regularly! Pita bread is a must w/my Greek salads too! (my next quest~to find a lowfat recipe!) Thank you!

—TIEDYELUVR

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197 Ratings

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Aug 02, 2005

This was very tasty! Go buy a jar of kalamata olives instead, add a splash of red wine vinegar and some garlic and it's even better!

—ABCDEFAMILY

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Jul 23, 2003

LOVED this salad! Tastes like the ones served at the restaurants! I reduced the olive oil by 1 TBLS and in its place, I used a TBLS of red wine vinegar! It does get soggy pretty fast so do not pour the dressing over the salad until your just ready to serve. Still, will make again!

—DREGINEK

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Aug 29, 2002

Very colorful salad. I added 1/2 tsp. salt based on previous comments. I also will add a little more oregano next time. Great recipe!

—KIMAR

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Jul 23, 2003

Great combination of flavors-loved the dressing too. Just the right amount of oregano.

—GINAH1

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Aug 19, 2003

This salad is WONDERFUL. I have made it once a week since first trying it. It is very much like what you get at a nice restaurant. The only change I made was adding two Tbsp. of red wine vinegar to the dressing, and more feta to the salad. We have it with crusty french bread for a light dinner.

—DCCTJM

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Mar 07, 2005

I LOVED THIS!!!! Was looking for recipe with what I had in the fridge, so I skipped feta cheese n green bell pepper. I used what ever lettuce I had (don't know the name of it :P) and used green olives instead of black. And I also added slices of hard boiled eggs. It was yummy!! Never thought I'd enjoy raw red onions, but they were sweet! I did add a bit of sugar in the dressing.

—SummerRain

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Nutrition

Calories
265 kcal
13%

Carbohydrates
14.1 g
5%

Cholesterol
22 mg
7%

Fat
22.4 g
34%

Fiber
5 g
20%

Protein
6 g
12%

Sodium
538 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek Salad I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 265
Calories from Fat: 201

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 6.1g 30 %
Cholesterol 22mg 7 %
Sodium 538mg 22 %
Potassium 483mg 14 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 5g 20 %
Protein 6g 12 %
** Sugars 5.9g
Vitamin A 95 %
Vitamin C 132 %
Calcium 25 %
Iron 24 %
** Thiamin 18 %
Niacin 18 %
Vitamin B6 22 %
Magnesium 12 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.