Servings: two as a main course, four as a first course.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
good recipe! Made it for first hot day of the year with grilled chicken sausages and garlic toast!
This is one of my go to salads. I serve it as an appetizer - great with fresh bread.
While this may not be an authentic Greek salad, I will say that it is a great Greek American salad, similar to what you'd find in a Greek restaurant in Chicago. Many restaurants offer a farm style salad too which doesn't have lettuce. You could leave the lettuce out if that's what you're going for. Otherwise, the dressing on this salad is spot on: just tart enough and a little mashed feta in it makes it really good. Look for Krinos oregano or another Greek oregano if you find it. It is superior and makes a big difference. This is a people pleaser in the summer. Make sure the lettuce is COLD and crisp.
Although this recipe would make a good Greek salad, it is not really typical of the salads one will see throughout Greece. First, a typical Greek salad will almost never have lettuce or mint leaves as components. Also, rather than cubed, the salad is usually served with a large slice of feta cheese on which dried oregano has been sprinkled. Lastly, there are often, but not always, a few capers thrown into the salad.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?