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Dukes and Duchesses

Dallas Fort Worth Creative Lifestyle Blogger

in the kitchen · Written by Randi Dukes

The Best Greek Salad

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While vacationing in Canada, I’ve been lucky enough to enjoy my sister-in-law’s cooking.  Andrea is a great cook in general but she’s the queen of delicious salads.  We’ve been eating a different salad every night, all of them filled with colorful and savory ingredients like candied pecans, fresh vegetables, and homemade dressings.  Andrea made the best Greek salad this week and I talked her into letting me share the recipe here {lucky you}!

the best greek salad

To start, mix up the salad dressing.  In a small bowl, whisk together 3/4 cup olive oil, 2 1/2 tablespoons garlic powder, 2 1/2 tablespoons dried oregano, 2 1/2 tablespoons dried basil, 1/8 cup pepper, 1/8 cup salt, 1/8 cup onion powder, 1/8 cup Dijon mustard, and 4 cups red wine vinegar.  Whisk well.

In a large salad bowl, toss together two cups of torn romaine lettuce, half of a red onion {sliced}, two chopped yellow peppers, one chopped red pepper, two cubed cucumbers, one can sliced black olives, five chopped tomatoes, and 3/4 cup crumbled feta cheese.

greek salad ingredients

Add the dressing until the salad is well coated and refrigerate the remaining dressing.  You’ll have enough for a few bowls of salad.

This salad will serve 10-12 people so if you’re feeding a smaller group, you may want to cut the ingredients in half.

greek salad

You’ll love this fresh and delicious greek salad as much as I did.  Be sure to pin it so you don’t forget to try it and let me know if it becomes a favorite!

the best greek salad

The Best Greek Salad Recipe

Yield: 10-12 servings
Prep Time: 20 minutes
Total Time: 20 minutes

A delicious Greek salad recipe with fresh and colorful vegetables and a tangy homemade dressing.

Ingredients

  • 3/4 cup olive oil
  • 2 1/2 tablespoons garlic powder
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried basil
  • 1/8 cup pepper
  • 1/8 cup salt
  • 1/8 cup onion powder
  • 1/8 cup dijon mustard
  • 4 cups red wine vinegar
  • 2 cups romaine lettuce, torn
  • half of a red onion, sliced
  • 2 yellow peppers, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, cubed
  • 1 small can black olives, sliced
  • 5 chopped tomatoes
  • 3/4 cup crumbled feta cheese

Instructions

  1. Mix the first nine ingredients in a bowl and whisk well to create the salad dressing. This recipe will make more salad dressing than you need so refrigerate any extras for another salad.
  2. In a large salad bowl, combine the lettuce, onion, peppers, cucumbers, olives, tomatoes, and feta cheese.
  3. Pour the dressing over the salad, using as much or as little as you like, and toss well to combine.
  4. Serve.

Notes

This recipe feeds a large number of people and the ingredients can be reduced for a smaller group.

© Randi Dukes
Category: in the kitchen
more posts like this

For more great Dukes and Duchesses salad recipes, be sure to check out my favorite barbecue chicken cobb salad {it starts in the crockpot} …

best barbecue chicken cobb salad

… a delicious southwestern chicken salad …

southwestern chicken salad

… and a not-so-green but completely delicious crab pasta salad!

crab pasta salad


4 Comments

About Randi Dukes

I’m Randi, a Dallas-based mom of five kids, ranging from third grade to college and including a set of twins. I love strong coffee, craft and DIY projects, my planner, and my big ol’ family. When I’m not creating something for my blog, I can be found in the car, running kids from one place to another. I’m the one knitting at the red light. Connect with me on google+ | twitter | facebook

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Comments

  1. Rebecca Slayden says

    November 29, 2014 at 8:34 pm

    Stupid Question: Are the measurements right??? on the salad dressing? instead of cup on salt, pepper and onion powder do you mean tsp? and the red wine vinegar? can’t be 4 cups!

    Reply
    • Randi Dukes says

      November 30, 2014 at 1:39 pm

      The measurements are right. It actually makes a large batch of dressing and the extra can be stored for later.

      Reply
  2. Dana Krouse says

    January 31, 2015 at 1:52 am

    it is 2:00a.m. and I just came across this recipe. I can hardly wait until I can make this. I’ll be working my dinner around this salad. Thanks for sharing.

    Reply
  3. Darla DaSilva says

    May 12, 2015 at 7:13 pm

    Rebecca, 1/8 of a cup is two Tablespoons if that makes it easier. I thought the four cups of red wine vinegar seemed odd too but… Less fat? And I love dressings with a little more tang!!

    Reply

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I’m Randi, a mom of five living in Dallas. I love strong coffee, long lists, bright colors, thrift stores, repurposed junk, and power tools.

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