Kittencal's Greek Salad
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #17
October 11, 2011
Categories: Fresh Tomatoes, Salads, Vegetable Salad, Side Dishes, Vegetables, Cucumber, Lettuce, Greek, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Romantic Dinner, Summer, Sunday Dinner, Hand Mix/Whisk, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch more
"Plan ahead the dressing needs to chill for at least 2 or more hours before using, all amounts may be adjusted to taste"
Original recipe yields 6 servings
Ingredients
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- SALAD
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Nutritional
- Serving Size: 1 (335.9 g)
- Calories 502.5
- Total Fat - 45.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 21.2 mg
- Sodium - 657.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4.5 g
- Sugars - 6.3 g
- Protein - 12.8 g
- Calcium - 413.8 mg
- Iron - 2.1 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.1 mg
Step 1
For dressing; in a processor or using a whisk process/blend all dressing ingredients until smooth starting with 2 teaspoons oregano and wine vinegar adding in more after to suit taste, then season with more black pepper if needed.
Step 2
Refrigerate prepared salad for at least 1 hour or more before using to blend the flavors.
Step 3
For the salad; Combine/mix all salad ingredients in a large bowl; pour the dressing over and gently toss to combine (you may not want to use all the dressing so start with 1/2 cup of dressing and add in more if desired).
Step 4
Top with more feta cheese if desired.
Step 5
Refrigerate for 1 hour or let sit at room temperature for 30 minutes before serving (this will allow the flavors to blend).
Tips & Variations
No special items needed.
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