Greek Salad

Oxmoor House
12 servings


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1 head iceberg lettuce, torn
4 to 5 leaves chicory, torn
4 to 5 leaves escarole, torn
4 to 5 leaves romaine, torn
4 to 5 leaves endive, torn
2 large tomatoes, peeled and cut into wedges
1 small green pepper, sliced into rings
1 Bermuda or red onion, thinly sliced and separated into rings
4 radishes, sliced
1/3 cup pitted ripe olives, drained
1/4 cup crumbled feta cheese
9 Salonika Greek peppers
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil
1 clove garlic, minced
1/4 cup red wine vinegar


Combine first 9 ingredients in a large salad bowl. Garnish with ripe olives, feta cheese, and Greek peppers.

Combine oregano, salt, pepper, oil, garlic, and vinegar in a jar. Cover tightly, and shake well. Pour over salad just before serving, and toss lightly.

Created date

February 2010