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Greek Salad Recipe

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This recipe for Greek Salad, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meg & Scott Zamzow
Added: Sunday, January 27, 2008


1 cup of olive oil
1/3 cup tarragon vinegar
1 clove crushed garlic
1 tsp dill weed (fresh)
1 tsp fresh oregano
1 tsp salt
fresh ground pepper, to taste

Assorted lettuces - leaf, red leaf, romaine, iceberg.
Fresh mushrooms, sliced
Cucumbers, sliced thin
Red and green peppers, sliced thin
Hard Boiled eggs, quartered
Red onions, sliced thin
Black olives, Greek deli
Tomatoes, cherry or large tomato cut into wedges
Canned Artichokes, quartered
Feta Cheese or Tomato Basil Feta Cheese, crumbled
Hearts of Palm, if desired
May add grilled chicken breasts, sliced if serving for a meal.

I prepare veggies a day ahead and store in zip loc bags. Its
important to only put dressing on right before serving. Not
very good the next day.

Place ingredients in covered jar. Mix thoroughly by shaking. Refrigerate. Make dressing a day ahead to enhance flavor. Olive oil may solidify when chilled, so shake occasionally. Double recipe for a large crowd. Add dressing , Toss and Serve.

Personal Notes:
Personal Notes:
This was a salad everyone wanted me to bring to our family gatherings. It is a great recipe for a crowd also.




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