Glorious Greek Salad


This is semi make ahead. A very good greek salad  This recipe serves 6


  • 4 large tomatoes
  • 1 small red onion
  • 1/3 cup olive oil Oil, olive, salad or cooking
  • 3 cloves garlic crushed Garlic, raw
  • 1 tsp dried leaf oregano
  • ¼ tsp each of salt,freshly ground pepper, cayenne pepper
  • 3 tbsp red wine vinegar Vinegar, red wine
  • 1/2 tsp brown sugar Sugars, brown
  • SALAD Oil, olive, salad or cooking
  • 10 cups bite size pieces of Romaine, Escarole & Arugula
  • 2 green onions, thinly sliced Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/3 cup mediterranean black olives
  • 1/4 cup fresh mint leaves-- chopped Peppermint, fresh
  • 1 sweet green or red pepper --- cut into cubes
  • 1/2 English cucumber ----cut into cubes
  • 1 cup crumbled feta cheese (¼#) Cheese, feta


Step 1

Cut unpeeled tomatoes in half. Holding tomatoes over the sink, squeeze out the seeds and juice. Discard seeds etc. Now cut tomatoes into bite size pieces. Slice onion very thinly. DRESSING: Measure all dressing ingredients into a medium size bowl. Whisk until blended, then gently stir in the tomatoes and red onion. Let mixture stand at room temperature, uncovered for at least 1 hour or more, to allow tomatoes to soften and soak up the dressing flavours. Stir occasionally. PREP SALAD: Combine salad greens, green onions, olives and mint in a large bowl. Seed pepper, cut pepper and cucumber into chunks. Add to salad. Finally just before serving pour entire marinating mixture including juices, over salad greens. Sprinkle with Feta cheese over top. Serve right away MAKE AHEAD INSTRUCTIONS: Marinate tomatoes and onions and leave at room temperature for up to 3 hours or refrigerate covered for up to 1 day. Combine chopped peppers, & cucumbers in separate bags and refrigerate for up to one day. Just before serving, chop mint and prepare greens. Combine with peppers and cucumbers and olives. Toss with marinated tomatoes, juices and feta cheese


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