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Greek Salad, The Best!

Greek Salad, The Best!

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Carol Amos

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet


  1. Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
  2. Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.
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YUM! I halved the recipe, b/c there is just the 3 of us, and that was plenty. I did add less oregano and basil, due to personal preference. After making the dressing, I decided to add just a touch more vinegar and lemon juice, until I had it where I wanted it. this is really a great tasting salad and the dressing is wonderful. I will def be making this again! Thanks for sharing. :)


Delicious recipe. One thing I did change was that rather than two heads of romaine lettuce, I used mixed lettuce greens. Then I only made a third of the amount of dressing (which turned out to be plenty).


The only thing I would change is the vinaigrette. It was pretty strong. I'm not sure if it was the garlic that made it too strong or the dried basil and oregano. I'll probably reduce the amount of all of them next time (or pour less on the salad).