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Greek Salad recipe

A blend of romaine and iceberg lettuces,tomato, cucumber and kalamata olives are tossed in an oreganovinaigrette and garnished with feta cheese.

Recipe: Greek Salad

4 cups torn romaine lettuce6 cups torn iceberg lettuce2 tomatoes, cut into wedges1 large cucumber, sliced1 cup pitted kalamata or black olives1/2 cup extra-virgin olive oil3 tablespoons red wine vinegar1 teaspoon dried whole oregano1/2 teaspoon salt or to taste1/2 teaspoon freshly ground pepper1 cup crumbled feta cheese

  • Combine lettuce greens, tomatoes, cucumberand olives in a large bowl; toss well.
  • Combine olive oil, vinegar, oregano, saltand pepper in a jar; cover tightly and shake vigorously.
  • Toss salad with olive oil mixture justbefore serving; sprinkle crumbled feta cheese over salad.

    Makes 8 to 10 servings.

    How To Make Greek Salad

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  • Comments

    1 Comment


    Feta and mayonnaise are blended together to make the creamy dressing for this Greek salad. And there are peas tucked here and there, and lovely slices of grilled chicken.

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