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Greek Salad Recipes

Category Vegetable
A delicious, nutritious dish with many variations to serve for lunch or dinner. This page contains greek salad recipes.


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November 4, 20096 found this helpful

This is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)



Toss first six ingredients in a large bowl. Lightly coat with olive oil and toss again. Splash with vinegar to your personal taste and toss again.

Can serve immediately or, to allow flavors to blend, cover and refrigerate for two hours or even a day.

By Ann from Richland, WA

Comment Was this helpful? 6

July 19, 20119 found this helpful
Here's my twist on the original Brown Derby Cobb Salad. Besides the dressing ingredient mixture, the amount of the other ingredients are up to your mood of the day and the amount of people you are serving. Be sure to place the dressing (3/4 cup) in a cruet, so everyone can dress their salads to suit their own tastes. Any leftover dressing will store well in the refrigerator for about a week.


  • 9 Tbsp. extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • salt and pepper to taste
  • hearts of romaine, chopped
  • cucumber, seeded and finely diced
  • Roma tomatoes, seeded and finely diced
  • bell pepper, seeded and finely diced
  • red onion, finely diced
  • Kalamata olives, pitted and sliced
  • peperoncini, stems removed and sliced
  • feta cheese, crumbled


Whisk together the olive oil and lemon juice, season to taste with salt and pepper, place in a cruet and set aside.

Place the hearts of romaine on a serving platter.

Arrange the cucumber, tomatoes, bell pepper, red onion, olives, peperoncini, and feta in strips on top of the romaine and serve.

By Ann from Richland, WA

Comment Was this helpful? 9

By 3 found this helpful
August 13, 2009

A great summer salad! Using fresh ingredients from the garden, makes it even better. A great dish to serve at any summer picnic or barbecue.



*You can also add other vegetables to your taste.


Cook pasta, drain, and cool. Meanwhile, mix the oil, lemon juice, oregano and chopped garlic together. Set aside. Once noodles are cooled, mix pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley, and green onion together in a big bowl. Toss with dressings and salt to taste (optional). Refrigerate for a couple of hours.

*Leftovers taste even better the next day.

Servings: 20
Time:30 Minutes Preparation Time
15 Minutes Cooking Time

Source: my mother, a wonderful cook and teacher


By Jennifer from Topeka, KS

Comment Was this helpful? 3

By 0 found this helpful
April 19, 2007

This healthy salad is perfect as a light lunch or would be a nice side salad. It is a great way to get your veggies in too!

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By 0 found this helpful
May 12, 2014

I made this dish for a get together with friends because they needed a vegetarian protein to go along with dinner. This dish was a hit with everyone! No leftovers.

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By 0 found this helpful
July 28, 2008

Tear lettuce and toss with cucumber, pepper, tomatoes, and scallions. Garnish with olives, anchovies, and cheese. Sprinkle with oregano, salt, and pepper.

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November 4, 20090 found this helpful

This is a great summer salad for picnics and potlucks. The cucumbers stay crisp longer than lettuce.


  • 2 English Cucumbers, cubed in 1/2 inch pieces

  • 2 Bell Peppers, any color, cubed in 1/2 inch pieces
  • 2 or 3 medium tomatoes, seeded and cubed in 1/2/ inch pieces OR cherry tomatoes halved
  • 1 can black olives
  • 1 onion, chopped and rinsed
  • 8 oz feta, chopped or crumbled
  • Bottled Italian Dressing, any flavor (I like Newman's Balsalmic Vinagrette)


Combine veggies in a large bowl or colander. Cover and place in fridge for a few hours or overnight. Pour off excess moisture or use a salad spinner. Add feta and dressing to taste and toss.

By Jess (TF Editor)

in Portland, OR
Comment Was this helpful? Yes
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