Recipe by Crisco® Olive Oil
"For more intense flavor, substitute kalamata olives to this luscious tomato based Mediterranean salad topped with feta cheese."
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1 (14 ounce) can
artichoke hearts, drained and quartered
cucumber, peeled, halved lengthwise, sliced crosswise
tomatoes, cut into wedges
yellow bell pepper, sliced into thin strips
sweet onion, halved and sliced
1 (3.25 ounce) can
ripe black olives (can substitute kalmata olives for more intense flavor)
2 1/2 tablespoons
white wine vinegar
1 1/2 teaspoons
grated lemon peel
crumbled feta cheese
assorted salad greens, washed, dried and chopped or torn
Served at my son's rehersal dinner, added red, orange and green peppers, used red onions, olive oil and fresh oregano. Looked beautiful and had many complements!
Loved the salad itself, but the dressing not so much. To begin with, I didn’t use the Crisco oil – I used olive oil, but I would have used any oil BUT vegetable oil. (Crisco does make an olive oil I think, so I wonder why they wouldn’t have used it in this recipe since it’s a more fitting choice for a Greek salad anyway). As for the oregano and lemon peel, I liked both of those additions – but in a much reduced amount than called for. I mixed up the dressing in the 3:1 oil to vinegar ratio I prefer, and dressed the salad lightly rather than pouring the entire amount of dressing over the salad.
A wonderful salad. My husband loved it and he's not always fond of salads. I used olive oil instead of vegetable oil. I used the kalmata olives and they gave it a wonderful flavor. I made up just a little more of the dressing as there wasn't quite enough to coat the greens.
WOW! Wonderful salad, loved by company and husband, who is NOT a salad eater, (unless it comes with restaurant dinner). Made as a side dish for a pizza dinner. He said he liked it better than the pizza and he even went back for seconds; so did my company, some of who went back for thirds! I used a lg. thinly sliced cucumber, chopped green pepper, chopped plum tomatoes, ½ red onion thinly sliced and … pitted Kalamata olives. You won’t believe what a difference it makes with these olives! I used a whole head of iceberg lettuce and half of Romaine lettuce; I doubled the dressing ingredients using white wine vinegar, and olive oil in place of Crisco veg. oil. The lemon zest and the oregano are truly the keys to its standout taste. Whatever you do, do not add the marinated vegetables to the greens until right before you are ready to serve the salad, otherwise they will get soggy and wilt. And don’t forget the crumbled Feta. My sister said, with some crusty bread, this is a meal in itself! Yum!
Great salad. I used the recipe as a base and instead of using artichokes used romaine and spinach. I also excluded the bell pepper and onion and used kalamata olives and added parm along with the feta. Delicious!
The best salad I ever had! I used olive oil instead of vegetable oil/Crisco. I also used red onions instead of sweet onions. I kept the salad greens separate from the rest of the ingredients. I used a small mixing bowl to toss individual salads. Then top w/ the feta cheese. This makes alot of salad. Enough to last us through the week as a dinner salad!
The dressing recipe was amazing! I did make one addition - I added a clove of minced garlic to the dressing. It just seemed wrong not to. And I made one change - as suggested by other reviewers, I used olive oil instead of veg oil. I have tried so many recipes in the past that I could not choke down, mainly because they used red wine vinegar, but this recipe was excellent. A definite keeper!
I made this salad for a bbq and everyone loved it! I did use olive oil instead of Crisco but found the dressing was a little oily and lacking in some flavor. Next time I make it (which 'm sure I will) I will add more lemon and salt. The kalamata olives helped... I might even add more of those. I ate some for breakfast the next morning and was slightly disappointed, it doesn't keep well so make sure you eat it all right away. Great salad overall though!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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