Greek Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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2 tablespoons balsamic vinegar

1 large clove garlic, quartered

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/8 teaspoon black pepper

3/4 cup olive oil


6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces

1 cup kalamata olives, pitted

2 English cucumbers, peeled and sliced into 1/4-inch disks

1 cup cubed feta cheese


Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.

Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

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