Greek Salad

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 20 min
  • Prep: 20 min



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


  1. 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.
  2. Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

Let's Get Cooking!

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Lauren sheller

I definitely loved the dressing and will be making this again. I prefer using crumbled feta cheese instead of the cubed, though. I also added tomatoes because it seemed odd to not have them in a Greek Salad and I used about 3/4 of one cucumber(2 large English cucumbers seemed like way too much. I marinated chicken and made this as a main dish by adding the meat.

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