This hearty salad is a welcome addition to buffet and appetizer tables. To make a lighter salad, add more romaine or other lettuce. Place all salad ingredients, except anchovies, in a bowl. Pour dressing over salad and toss. Garnish with anchovy filets. NOTE: For milder and less salty anchovies, soak in milk several hours or overnight. Keep refrigerated until ready to serve.

GREEK SALAD

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Category

GREEK SALAD DRESSING BLEND

Salad/Dressing

Servings

Makes 6 servings

Author

Makes 6 servings
  • 1/2 head romaine, cut up
  • 1 cucumber, peeled and sliced
  • 1 tomato, cut into wedges
  • 1 cup sliced red onion
  • 1/2 each, green, red and yellow bell peppers, seeded and sliced
  • 1/2 cup Greek peppers (pepperoncinis)
  • 1/4 cup chopped parsley
  • 1/4 lb feta cheese, crumbled or cubed (1 cup)
  • 2 celery ribs, sliced into 1/2 inch pieces
  • 1 cup sliced mushrooms
  • 1/2 lb Calamata olives
  • 1/2 cup Greek Salad Dressing (below)
  • anchovy filets for garnish (optional)