Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

Yield: 6 servings
Community Recipe from


  • 6 tablespoon(s) OLIVE OIL
  • 2 tablespoon(s) FRESH LEMON JUICE
  • 1/2 teaspoon(s) FRESH CHOPPED GARLIC
  • 1 teaspoon(s) RED WINE VINEGAR
  • 1/2 teaspoon(s) OREGANO
  • 1/2 teaspoon(s) DILL WEED
  • 3 LARGE PLUM TOMATOES seeded, coarsely chopped
  • 1/2 RED ONION peeled and chopped
  • 1/2 cup(s) PITTED BLK. OLIVES/BRINED coarsely chopped
  • 1/2 cup(s) CRUMBLED FETA CHEESE heaping 1/2 cup
  • 3/4 cup(s) CUCUMBER peeled, seeded, coarsely chopped


  1. Method

  2. 1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

  3. 2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

  4. Yield: Serves 6.
July 2013

This recipe is a personal recipe added by amcfamily and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

GREEK SALAD Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy