Greek Salad

If you like salads but get tired of having that same old plate of salad greens with thick dressing poured over it,  it’s a welcome respite to mix it up a little — keep meals interesting and inviting.  Truly, with the busy schedules most of us find ourselves trying to manage, it can be quite a challenge to come up with new and different flavors to enjoy.


This Greek salad is just the thing for a fresh new taste.  With just a bit of variation and an unusual combination of vegetables, it’s a delicious way to break away from the bland.


Greek Salad

serves 8

1 head of romaine, washed well and torn into pieces

1 cucumber, peeled and sliced

4 tomatoes, cut into chunks

1 medium red onion, thinly sliced

1 red bell pepper, sliced into rings

1 green bell pepper, sliced into rings

1/4 c parsley, minced

6 anchovy fillets

handful of Kalamata olives, pitted

1 lb. feta cheese

1/3 c EVOO

2 T fresh lemon juice

1 t fresh oregano leaves, minced

S & P to taste


  1. Combine the oil, lemon juice, oregano, S & P in a jar with a tight-fitting lid and shake well. Set aside.
  2. Arrange the lettuce in a large, shallow bowl.
  3. Put the cucumber, tomatoes, and red onion in a separate bowl.
  4. Crumble half the feta cheese and sprinkle it over the top.  Stir well.
  5. Layer the vegetable/cheese mixture over the lettuce.
  6. Arrange the bell pepper rings over the salad, sprinkle with the minced parsley, and the remaining feta cheese.
  7. Arrange the anchovy fillets on top and scatter the olives over everything.
  8. Drizzle the desired amount of dressing over the salad, toss well, and serve immediately.  Enjoy!


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