Greek Salad
No images yet!
Log in to upload images!
Ingredients
- 2 hothouse cucumbers (about 1-1/2 lbs. total), seeded and cut into 1/2-inch chunks *
- 6 plum tomatoes, 4 cut into 6 wedges each, 2 coarsely chopped
- 4 green onions, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 4 ounces feta cheese, cut into .-inch cubes
- 1/2 c. Kalamata olives (pitted optional)
- 1/3 c. chopped fresh Italian parsley
- 1/4 c. thinly sliced fresh mint
- 1/3 c. fresh lemon juice
- 1/3 c. olive oil
- 1 1/2 t. salt
- 1 t. crushed dried mint
- 1 t. ground black pepper
- 1 t. seasoned salt
Instructions
- Toss the cucumbers, tomatoes, green onions, red onion, feta cheese, olives, parsley, and fresh mint in a large bowl. Whisk the lemon juice, oil, black pepper, dried mint, seasoned salt, and salt in a small bowl to blend. Toss the salad with the dressing to coat just before serving. Serve immediately.
Notes
* For a unique and pretty presentation, hollow out the centers of heads of butter lettuce, and spoon the salad into the centers.
Serving Suggestions: Top the salad with grilled chicken breast or leftover rotisserie chicken for a satisfying entree.
If doubled, this salad makes a great buffet item for serving to large groups.
Serves 6-8
- 2 hothouse cucumbers (about 1-1/2 lbs. total), seeded and cut into 1/2-inch chunks *
- 6 plum tomatoes, 4 cut into 6 wedges each, 2 coarsely chopped
- 4 green onions, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 4 ounces feta cheese, cut into .-inch cubes
- 1/2 c. Kalamata olives (pitted optional)
- 1/3 c. chopped fresh Italian parsley
- 1/4 c. thinly sliced fresh mint
- 1/3 c. fresh lemon juice
- 1/3 c. olive oil
- 1 1/2 t. salt
- 1 t. crushed dried mint
- 1 t. ground black pepper
- 1 t. seasoned salt
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.