Classic Greek Tossed Salad
This recipe is from Sweet Tomatoes restaurant.
Yield: 8 side salads, or add chicken breast for 4 dinner portions. (Select Next above for Dressing Recipe)
8 cups chilled iceberg lettuce (about 2 heads), washed and chopped
1 cup tomatoes, (use grape, cherry or sliced Roma tomatoes)
1 cup diced cucumber, (about 1 medium cucumber)
6 ounces crumbled feta cheese
1/2 cup green bell pepper, sliced
1/2 cup red onion, thinly sliced
1/2 cup pitted black olives, drained
1/2 to 1 cup Greek Dressing, to taste (Select Next at top for Recipe)
Prepare all salad ingredients.
Place in a large salad bowl and gently toss to mix.
When ready to serve, pour 1/2 cup of Greek Dressing onto salad and gently toss to coat evenly. (Select Next above to view Recipe)
Taste, adding more dressing if desired.
Do not overdress.
Posted by Nancy K.
Note: To make as a main dish, add 1 1/2 to 2 cups cooked, diced chicken breast and toss into the salad before dressing.