Greek Dinner Salad Recipe

Name: Greek Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, thinly sliced; 2 tablespoons red wine vinegar; 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar; 1 small clove garlic, minced; Kosher salt and freshly ground pepper; 1/3 cup extra-virgin olive oil; 2 romaine lettuce hearts, thinly sliced crosswise; 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano); 1 pint cherry tomatoes, halved; 2 large cucumbers, peeled, seeded and cut into chunks; 1 cup crumbled feta cheese; 12 stuffed grape leaves (from the deli counter)

Servings: persons

1/2 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 romaine lettuce hearts, thinly sliced crosswise
1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
1 pint cherry tomatoes, halved
2 large cucumbers, peeled, seeded and cut into chunks
1 cup crumbled feta cheese
12 stuffed grape leaves (from the deli counter)

1
Soak the onion in a small bowl of ice water, about 5 minutes.
2
Make the dressing: Whisk the vinegar, pepperoncini or olive brine, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3
Whisk in the olive oil in a slow stream until blended.
4
Drain the onion and add to the bowl with the dressing.
5
Add the lettuce, herbs, tomatoes and cucumbers and toss to combine.
6
Season with salt and pepper.
7
Divide among bowls and top with the pepperoncini and/or olives, feta and stuffed grape leaves.
8
Per serving: Calories 338; Fat 27 g (Saturated 8 g); Cholesterol 33 mg; Sodium 1,018 mg; Carbohydrate 16 g; Fiber 4 g; Protein 9 g
9
Photograph by Antonis Achilleos

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small red onion, thinly sliced, 2 tablespoons red wine vinegar, 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar, 1 small clove garlic, minced, and more.

Yes, Greek Dinner Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Dinner Salad

How did you like this recipe?

Frequently Asked Questions