Great Greek Salad

Photo: Sang An

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 227mg
  • Calories: 438
  • Calories from fat: 1%
  • Carbohydrate: 35g
  • Cholesterol: 34mg
  • Fat: 29g
  • Fiber: 5g
  • Iron: 1mg
  • Protein: 9mg
  • Saturated fat: 8g
  • Sodium: 1967mg


  • 2 tablespoons extra-virgin olive oil
  • 1 cup loosely packed fresh basil leaves, plus 6 sprigs
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 pound chunk Feta cheese
  • 2 14-ounce cans stuffed grape leaves
  • 1 medium seedless cucumber, peeled and cut into bite-size chunks
  • 1 8-ounce package cherry or grape tomatoes, halved
  • 3/4 cup black olives (such as Kalamata)
  • 1 12-ounce jar pepperoncini, drained
  • 1 lemon, quartered and seeded
  • Kosher salt
  • Freshly ground black pepper


  1. To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.
    Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.
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