Recipe courtesy of Gourmet Magazine

Greek Salad

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  • Level: Easy
  • Yield: 4 to 6 servings
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4 heads of Bibb lettuce, separated into leaves, rinsed and patted dry

4 tomatoes, cut into wedges

2 cucumbers, peeled, halved lengthwise, and cut into 1/4-inch slices

2 green bell peppers, halved lengthwise, and cut into 1/4-inch slices

1/4 pound feta cheese, broken into large chunks

16 Greek olives

Olive oil

Red wine vinegar

Salt and pepper

1 tablespoon minced fresh parsley leaves for garnish


  1. Line a salad bowl with the lettuce leaves and arrange the tomatoes, cucumbers, bell peppers, feta, and olives decoratively on top. Sprinkle the salad with the oil and vinegar, add salt and pepper to taste, and garnish it with the parsley