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Greek Salad Recipe

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This recipe for Greek Salad, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Abujbara
Added: Wednesday, August 20, 2008


Romaine lettuce
Yellow bell pepper
Tomatoes (large or cherry)
Red onions
Green olives (unpitted or garlic stuffed)
Feta cheese

Olive oil
Lemon juice
coarse ground pepper
fresh garlic
dried oregano leaves

Make the dressing first and leave at room temperature, covered with plastic wrap, till needed.

Start with equal amounts of olive oil and lemon juice, about 1/3 cup each to start for a 9x13 salad. Put oil and lemon juice in food processor or blender. Add about 1/2 tsp. each of salt and pepper, about 1 tsp. oregano, about 1/4 tsp. sugar and 5-6 cloves fresh garlic. Puree till nearly smooth, but still with noticeable bits of garlic. Taste and adjust seasonings. If it is too acidic (lemony) add a little more sugar and/or salt, possibly more oil.

Make the salad in a broad, low-sided dish, such as a clear 9x13-inch baking dish.

Cut the cucumbers and bell peppers into chunky pieces, about 1-inch or so. Cut the tomatoes into chunky wedges. If using cherry tomatoes, either cut in half or leave whole. Cut onions into thin wedges and separate the pieces.

Start by covering the bottom of the dish with a light layer of romaine lettuce. Don't make it too deep since lettuce is not the point of this salad. Add generous layers of cucumber, bell pepper, tomatoes and red onions. Sprinkle on green olives (about a cup or enough to evenly dot the surface) and a light layer of feta cheese, in that order. Cover and refrigerate.

Thirty to 45 minutes before serving, drizzle on the dressing. It should be a generous amount enough to nearly cover the entire surface. Do not toss the salad. Cover and return to the 'fridge until serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My Greek salad dressing is essentially a garlic puree, so if you like garlic and the dressing seems too thin, keep adding cloves of garlic and pureeing until it is relatively thick, like a sauce. If you don't like so much garlic, try adding more oil if there is too much lemon juice. Keep adjusting the other seasonings, as necessary. I usually add lots more pepper and a bit more salt. Make sure the oregano holds its own against the garlic and that there is enough salt to marry the flavors. Don't worry, this dressing will become easier each time you make it and probably be a lot different with each person's individual taste.




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