Mary Anne’s Spring Greek Salad - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Spring Greek Salad

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This is a very beautiful salad. The colorful veggies offset by the white feta makes this one gorgeous salad that is so delicious! This delightful salad dressing also tastes wonderful in an Italian salad!


6 Tablespoons olive oil

1 1/2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

1 Tablespoon grated Parmesan cheese

1 teaspoon granulated sugar, for a less tart dressing, optional

1/2 teaspoon salt and freshly ground black pepper


1 head Romaine lettuce, torn into bite-size pieces


1 package of torn Romaine lettuce

2 cups baby spinach, I remove the stems; you can leave them on if you prefer

3 large Roma tomatoes, seeded and diced

1 English cucumber, peeled and diced


2 regular cucumbers, peeled and diced

1 medium red onion, sliced into thin rings

1 small red bell pepper, sliced into thin rings or matchsticks

3/4 cup seeded kalamata or black olives, halved

3/4 cup crumbled feta cheese

  • In a small bowl whisk olive oil, lemon juice, vinegar, cloves, oregano, cheese and sugar, if using, together until blended. Season to taste with salt and pepper. Whisk dressing ingredients together until blended. Set aside.
  • Place sliced onion in a bowl of ice water for about 10 minutes to cut the sharpness of the onion. Drain onion from ice water and pat dry with paper towels.
  • Combine the rest of the ingredients, except cheese, in large salad bowl. If using immediately toss with dressing; if not refrigerate until ready to serve. Sprinkle cheese over and serve.

Serves 6.

Note: Bottled lemon juice just does not work with this recipe. Please use fresh-squeezed lemon juice.

Note: Substitute other ingredients…remember this is not the Ten Commandments, just the 10 Suggestions. If your family loves deli meat, go ahead and slice some salami, summer sausage, ham, pastrami or some other family deli favorite and add to your salad.

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