Greek Veggie Salad II

Greek Veggie Salad II

40 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    20 m
Lauren Brown
Recipe by  Lauren Brown

“My new favorite salad, thrown together by me and my sister, Beth.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

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Reviews (40)

Rate This Recipe


We loved this delicious salad. I think the author meant 1/2 cup red wine vinegar as this amount was perfect. All the flavors blended very well. Next time I will add some fresh parsley. Will definitely make again!



I decreased the vinegar by 1/3, but it was still quite acidic. the taste is great though, just that my stomach was protesting all night because of the amount of vinegar in it.

I'm nuts too...

I'm nuts too...

Recieved RAVE reviews at the party it was served at......I actually witnessed a carnivore male neighbor back for thirds on this Very tasty, Thanks!!

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 467 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Party-Size Greek Couscous Salad


next recipe:

Greek Salad I