Greek Salad V

Greek Salad V

35 Reviews 5 Pics
  • Prep

    5 m
  • Ready In

    5 m
Iron Chef Suzi-Q
Recipe by  Iron Chef Suzi-Q

“Here is a recipe you'll love for its simplicity and wonderful flavor!”

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Adjust Servings

Original recipe yields 5 servings



  1. In a medium bowl, layer cucumbers, tomatoes, onion, bell pepper, kalamata olives, and feta cheese. Sprinkle with oregano, then drizzle with lemon juice and olive oil. Season with salt and pepper to taste.

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Reviews (35)

Rate This Recipe


This was another great salad. I left out the olives, and it still worked for me. I had to add lettuce, even though I know traditional Greek salads don't use it.



This was just ok for me. I made exactly as written except I substituted chopped black olives for the Kalamata olives. The salad looked great until I added the oregano. 2 T was way too much and the salad didn't really need 2 T of olive oil either. Next time I make it, I'll decrease both the oregano and the olive oil. I made this for a Greek-themed girl's night and ended up with a lot of leftovers that we threw away.

Jenna F.

Jenna F.

This was a wonderful Greek salad recipe! I left out the green pepper as I am not used to it in Greek salad.

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Amount Per Serving (5 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 677 mg
  • 27%

Based on a 2,000 calorie diet



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Good for You Greek Salad


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Greek Pasta Salad