Faith Hill's Greek Salad
Created by ForeverMama on August 22, 2025
- Servings: 6
- Prep Time: 15-20m
- Cook Time: 0m
- Recipe #45050
Ingredients
- 4 Romaine lettuce hearts, leaves torn into bite-size pieced
- 2 cups feta cheese, crumbled
- 2 cucumbers, Japanese, seedless, chopped
- 2 tomatoes, preferably heirloom, chopped
- 1 green bell pepper, seeded and cut into strips
- 1 red bell pepper, seeded and cut into strips
- 1 yellow bell pepper, seeded and cut into strips
- 1 red onion, sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup green olives, pitted
- 1/2 cup pepperoncini (I added this option, as I can't imagine not including it in a Greek Salad)
- 2/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- Salt and freshly ground black pepper, to taste
How to Make
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Step 1: Place the lettuce on a large, deep oval serving platter. Arrange the cheese, cucumbers, tomatoes, peppers, onion, and olives in rows on top of the lettuce.
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Step 2: In a small bowl, whisk together the oil and vinegar; season with salt and pepper to taste, then drizzle the vinaigrette over the salad. Serve immediately.
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NOTE: The key here is to use good quality ingredients - perfectly ripe tomatoes, good feta and olives, and a high quality cold pressed olive oil. You can arrange this spectacular - looking salad on the platter up to an hour in advance, then dress it right before serving; just be sure to tear the lettuce rather than cut it with a metal knife so the edges don't turn brown.
Nutritional Facts
- Serving Size: 1 (637.9 g)
- Calories 453.3
- Total Fat - 32.3 g
- Saturated Fat - 7.8 g
- Cholesterol - 21.1 mg
- Sodium - 318.2 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 12 g
- Sugars - 14.5 g
- Protein - 15.8 g
- Calcium - 444.6 mg
- Iron - 2.4 mg
- Vitamin C - 79.7 mg
- Thiamin - 0.2 mg