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Kittencal’s Famous Greek Salad


Ingredients:

  • DRESSING
  • 1cup olive oil (can reduce to 3/4 cup)
  • 1extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
  • 2 -4teaspoons dried oregano (start with 2 teaspoons)
  • 3teaspoons fresh minced garlic (about 2 medium cloves)
  • 1teaspoon dried basil
  • 2tablespoons red wine vinegar
  • 1⁄2teaspoon salt (or to taste)
  • 1teaspoon sugar
  • 1⁄2teaspoon fresh ground black pepper (or to taste)
  • SALAD INGREDIENTS
  • 1large romaine lettuce, chopped (or use 2 small)
  • 2 -3plum tomatoes, cut in wedges (use Roma tomatoes)
  • 1English cucumber (peeled, seeded and chopped)
  • 1red onion, cut in slices
  • 1green bell pepper (seeded and cut into rings or sliced) (optional)
  • 1⁄2lb feta cheese, crumbled (or to taste)
  • 1cup kalamata olive

Directions:

  • For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
  • Season with black pepper.
  • Chill in fridge for a couple of hours before using to blend flavors.
  • Place the salad ingredients in a large bowl.
  • Pour dressing over; toss to combine.
  • If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

Reviews:

  • DNRBlueliner

    Kittencal, I absolutely appreciate your recipes. You definitely know what you’re doing and have good taste and instincts when it comes to food. One thing I’d suggest for your Greek Salad is to let your chopped tomatoes, onions, cukes, and peppers, spend a few hours bathed in the dressing in the fridge, tossing periodically. Then introduce those much more flavourabe veggies to the lettuce, feta, and olives when serving. Thanks for being an ever trusted recipe resource. Cheers,

  • queenbeatrice

    As the recipe states, this IS the best Greek Salad on the planet………….. I made this for a crowd and everybody loved it. I wish I could give it more then 5 stars. I did add parmesan and made it the night before. I also allowed it to sit at room temperature before serving. Thanks so much for sharing such a lovely recipe!!!

  • annwhal

    I followed the recipe to the letter. I thought it was quite good, but it didn't "knock my socks off." I am still looking for the perfect Greek salad that I had in Greece. Maybe Arbequina olive oil (Italian, mild & fruity–my usual choice for salads) is too mild for this recipe. I think I'll try it again with a Greek OO. Or maybe it's my distaste for sugar, which I don't normally use, I'm very sensitive to the taste, I thought it could have been omitted entirely. I'll try it again without sugar. I absolutely agree with other reviewers to marinate the red onion & cucumber for a good hour at room temp. before adding the remaining ingredients. That's a must for me…

  • Amethyst42

    My family all loves this, and it's often requested at parties. Like others, I leave all the veggies in the dressing for a couple of hours. The leftovers are even better the next day.<br/>I realize 'original' Greek salad doesn't have lettuce, and it doesn't need to be included if it offends your sensibilities.

  • K’s

    The first time I made this recipe it was a 3 star recipe for me.
    I just changed the directions it a bit and it was a five star recipe!! Here’s what I did:
    I mixed the basil, oregano, pepper, vinegar and oil and poured over the onions and let them sit for 1-2 hours. And sprinkled the sugar and salt on the tomatoes and let them sit for a few mins before tossing them into the salad. I mixed everything together (along with the onions, and their oil/vinegar). It was one of the best greek salad i ever had!!
    Thank you kittencal for a fabulous recipe!

  • CountryLady

    I’ve tried many recipes for Greek salad & this is definitely THE BEST! The only thing that I did differently was to use a combo of romaine & head lettuce. Thanx for sharing!

  • CulinaryExplorer

    This is a nice salad and comes very close to the one I often order in a local restaurant. I added a bit of chicken to ours to make it more of a meal. Dh really liked the dressing.

  • Danae T.

    Very nice, but the original recipe has no lettuce or lemon…

  • Kumquat the Cat’s friend

    By far the best greek salad I've ever had. However, I could not imagine using an entire cup of oil. I did not use 3/4 cup, or even 1/4 cup. I only used 1 tablespoon. Also, since I wanted to keep the calories down, I added fewer olives and less cheese. This reduced the fat even further. I added maybe half a carrot for extra vitamin A and some quartered artichoke hearts because I like them. No changes at all, otherwise. Also, I was unclear whether I was supposed to add all of the dressing to the salad. I did, but it seemed excessive so I poured off most of it. As per Scotch Bob, I did marinate most of the veggies in the fridge with the dressing before putting everything over the lettuce and adding olives and cheese. I did include some parmesan cheese. I was not concerned about it's being authentic Greek or not. I would definitely make this again.

  • Little Bee

    I made this today leaving out the Romaine and instead turned it into a pasta salad using tri-color Rotini. It was fabulous and the dressing was out of this world. A definite keeper! I love Greek food and worked in a Greek restaurant for years and the dressing was very authentic and tasted fresh and wonderful! I’m going to make it with the romaine next time.

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