Chunky Greek Salad 2007

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12 min


10 to 12 servings


  • 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


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

Bursting with tomatoes, olives, cucumbers and feta, this substantial salad makes enough for a crowd.


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.