Big chunky Greek salad

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12 min


10 to 12 servings


  • 6 large ripe tomatoes
  • 2 English cucumbers
  • 3 hearts romaine lettuce , about 510 g
  • 2 cups creamy Greek-style feta cheese salad dressing , or 2 250-g containers tzatziki
  • 400-g container feta , drained, about 3-1/3 cups, crumbled
  • 1 cup kalamata olives , pitted
  • 1/4 cup chopped fresh oregano , or 1 tbsp dried oregano (optional)


  • 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. Spoon dressing on top. Toss to evenly coat. Drain cheese, then crumble overtop. Sprinkle with olives and oregano.

Nutrition (per serving)

  • Calories
  • 321,
  • Protein
  • 7.5 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 28.5 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 1197 mg.

This is the ticket to a crowd-pleasing salad. It’s hard to resist plump, juicy red tomatoes and cool cucumbers tossed with black olives in a silky dressing. And don’t forget the feta cheese! If you can’t find a bottle of creamy Greek-style salad dressing in your supermarket, head to the refrigerated dip section or deli counter for small containers of tzatziki.

Make ahead

A day before serving, prepare tomatoes, cucumbers and romaine. Store in separate sealed plastic bags and refrigerate. Crumble cheese and measure out olives. Store in separate containers and refrigerate. Assemble salad just before serving.