Chunky Greek Salad 2007
0
- Prep Time12 min
- Total Time12 min
- Makes10 to 12 servings
Ingredients
6 large ripe tomatoes
2 English cucumbers
3 romaine hearts
2 cups feta cheese salad dressing
1/4 cup chopped fresh oregano
3 1/2 cups crumbled feta, drained
1 cup black kalamata olives
Instructions
Coarsely chop tomatoes. Peel cucumbers only if you wish. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Thinly slice. Tear or slice romaine into large pieces. Place in a large salad bowl or divide between 2 bowls. Add tomatoes and cucumbers. If making ahead, refrigerate for up to 4 hours.
Just before serving, pour dressing over salad. Sprinkle with half of oregano. Toss. Drain feta, then crumble overtop. Sprinkle with olives and remaining oregano.
Nutrition (per serving)
Calories 321, Protein 7.5g, Carbohydrates 12g, Fat 28.5g, Fibre 2.7g, Sodium 1197mg.
Bursting with tomatoes, olives, cucumbers and feta, this substantial salad makes enough for a crowd.
MAKE AHEAD
A day before serving, prepare tomatoes, cucumbers and romaine. Store in separate plastic bags and refrigerate. Crumble cheese and measure out olives. Store in separate containers and refrigerate. Assemble salad just before serving.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.