Tossed Greek Salad Recipe

Name: Tossed Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head lettuce; 2 c. raw spinach; 1/2 peeled cucumber, cut in 1/2-inch chunks; 10 black olives; 6 pepperoncini pickled peppers; 1/2 green pepper, sliced; 6 small pickled beets, cut in half; 1 tomato, cut in 8 wedges; 4 green onions, sliced; 1/3 c. Feta cheese, crumbled; salt and pepper to taste; olive oil; wine vinegar

Servings: persons

1/2 head lettuce
2 c. raw spinach
1/2 peeled cucumber, cut in 1/2-inch chunks
10 black olives
6 pepperoncini pickled peppers
1/2 green pepper, sliced
6 small pickled beets, cut in half
1 tomato, cut in 8 wedges
4 green onions, sliced
1/3 c. Feta cheese, crumbled
salt and pepper to taste
olive oil
wine vinegar

1
Break lettuce and spinach into small pieces and toss with next 7 ingredients.
2
Salt and pepper to taste and toss again.
3
Sprinkle Feta cheese over top.
4
Just before serving, pour even amounts of olive oil and vinegar over salad and toss at table.
5
May sprinkle anchovies on top also if desired.
6
Serve with hard bread, crackers or crusty rolls.
7
This salad is also good with vinaigrette dressing.

220

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 13 ingredients. The key ingredients include: 1/2 head lettuce, 2 c. raw spinach, 1/2 peeled cucumber, cut in 1/2-inch chunks, 10 black olives, and more.

Yes, Tossed Greek 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.

Tossed Greek Salad

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