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Chill: 1 Hour
- 1 (4-ounce) package feta cheese
- 1/4 cup Greek dressing
- 2 tablespoons chopped fresh parsley
- 6 plum tomatoes, chopped
- 1/2 cup sliced oil-cured ripe black olives
- 1/4 cup chopped red onion
- Break feta cheese into small pieces. Do not crumble.
- Stir together dressing and parsley. Stir in feta and remaining ingredients. Cover and chill at least 1 hour or up to 2 days. Serve with a slotted spoon.
- Tomato-Feta Lettuce Salad: Tear 1 small head iceberg lettuce and 1 small head romaine lettuce into bite-size pieces; toss together. Arrange lettuces evenly on 4 individual plates, and top evenly with chilled tomato mixture (do not use slotted spoon). Serve immediately.
For testing purposes only, we used Ken's Steak House Greek dressing.
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