Greek Tossed Salad Recipe Recipe

Name: Greek Tossed Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head iceberg lettuce; 1/2 peeled cucumber, sliced; 1/2 green pepper, cut up; 1 tomato, in wedges; 2 scallions, minced; 4 radishes, sliced; 8 Calamato olives; 8 Salonika peppers; Anchovy fillets; 1/2 c. feta cheese, crumbled; 1/2 teaspoon oregano; Salt and pepper to taste; Extra virgin olive oil; Wine vinegar

Servings: persons

1/2 head iceberg lettuce
1/2 peeled cucumber, sliced
1/2 green pepper, cut up
1 tomato, in wedges
2 scallions, minced
4 radishes, sliced
8 Calamato olives
8 Salonika peppers
Anchovy fillets
1/2 c. feta cheese, crumbled
1/2 teaspoon oregano
Salt and pepper to taste
Extra virgin olive oil
Wine vinegar

1
Tear lettuce into bite-sized chunks.
2
Toss with next 5 ingredients in a large bowl.
3
Garnish with olives, peppers, anchovies and cheese.
4
Sprinkle oregano, salt and pepper on top.
5
Just before serving, drizzle extra virgin olive oil to taste over the salad.
6
Then sprinkle on vinegar in an equal amount.
7
Toss well.
8
Serve immediately.
9
For a luncheon, serve in large portions with crusty rolls.

210

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.

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

You need 14 ingredients. The key ingredients include: 1/2 head iceberg lettuce, 1/2 peeled cucumber, sliced, 1/2 green pepper, cut up, 1 tomato, in wedges, and more.

Yes, Greek Tossed Salad Recipe 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 Tossed Salad Recipe

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