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If you make this salad a day ahead, add 1 extra chopped tomato just before serving. Oil-cured ripe black olives are sold on the pickle aisle.

Dolores Vaccaro, Pueblo, Colorado
Recipe by Southern Living September 2005

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Recipe Summary

prep:
15 mins
chill:
1 hr
total:
1 hr 15 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break feta cheese into small pieces. Do not crumble.

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  • 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.

Chef's Notes

For testing purposes only, we used Ken's Steak House Greek dressing.

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