Teresa’s Greek Salad is just the most delicious Greek salad recipe ever! This is probably my husband’s favorite salad and one we serve a lot for special occasions and for company. It is best if you can make up the salad and pour the dressing over all of it and serve it.
Mixing all the dressing ingredients with all the salad and tossing for a few minutes really infuses the flavors into all the salad ingredients. But that only works if you have a lot of company who are going to be eating it because you really can’t save the leftovers once the dressing is poured over top.
I started with a recipe for Tomato-Feta salad from a good friend, Mimi Pownall, after we had eaten this recipe at her house in the early 80s. Her husband Ron was growing a huge garden in Florida and she was trying to get rid of some of the tomatoes so she tried the Tomato-Feta salad out on us. It was wonderful.
A few years later I was looking through the ingredients and decided I wanted to try it more as a traditional Greek salad rather than just a tomato salad because the salad dressing is out of this world. This is the salad I came up with and have been making since the late 80s and early 90s.
If you’re looking for a fabulous Greek Salad recipe, this will do it! If you just want an amazing salad to eat, this recipe is great enough to be a go-to recipe. While we serve this as a side dish, it’s hearty and filling enough to be a meatless main dish as well. Teresa’s Greek Salad is low calorie, healthy and gluten free. And for those of you concerned about the sugar in the salad dressing you can cut this back or use sugar substitutes.
I first posted this recipe back in July of 2012 when I was just beginning my blog. My pictures were not very good, so I’ve freshened them up and hopefully you can see a little more detail about why we enjoy this spectacular salad so much.
Teresa’s Greek Salad recipe is one of the best you’ll eat! The flavors of the dressing with all the salad ingredients are spectacular.
I frequently make Teresa’s Greek Salad for company. All our guests LOVE this salad.
Here I poured the dressing over an individual serving. But this salad is really fantastic when you actually toss the dressing with the salad ingredients. But you can only do that if you are planning on eating up ALL of the salad because it won’t keep.
Here’s a look at Teresa’s Greek Salad ready to serve.
Here’s what I did.
These are the ingredients for the salad.
Place romaine lettuce in a bowl. Add tomatoes, cucumber, and diced green, red, orange, or yellow bell pepper.
Here I’ve added diced red onion (or some times I thinly slice them and separate them into rings), kalamata olives, and mild salad pepper rings. I use paper towels to blot the olives and pepper rings and absorb excess moisture.
Add crumbled feta cheese.
These are the ingredients necessary to make the salad dressing.
Stir all ingredients to combine.
Here’s the salad ready to be tossed with the dressing and served.
This picture shows the salad dressing poured over top of the salad and here I’ve used red onion rings.
Here’s a close up so you can see the detail of the salad and dressing. Teresa’s Greek Salad is one of the most mouthwatering Greek Salad recipes you will ever taste!
This is wonderful as a meatless main dish entree, too.
Here’s the recipe.
TERESA’S GREEK SALAD
(Recipe inspired from Mimi Pownall’s Greek Tomato Salad recipe, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 1 head romaine, or red or green leaf lettuce or a couple of bags of pre-washed, cut Romaine lettuce
- 6-8 Roma tomatoes, sliced
- 1 large cucumber, sliced
- 1 green pepper, diced (any color will do)
- ½ of a red onion, thinly sliced and separated into rings, or about 2 slices thinly diced
- About ½ to 2/3 cup ripe Kalimati olives, drained
- ½ to 1 cup of pepperocinis, drained (I usually use the sliced salad pepper rings)
- ½-1 lb. Feta cheese (we like a lot and use more than the original recipe calls for)
- Layer in above order.
- Add the dressing and pour over salad just before serving.
- ½ cup olive oil
- 1/3 cup red wine vinegar
- 1/3 cup sugar
- ¼ cup parsley
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. salt
- 1/2 tsp. pepper
- Stir to combine.
- Toss with salad before serving.
- Refrigerate until ready to serve.
- Stir REALLY well before serving as this dressing separates.
This is our family’s favorite salad!
Teresa’s Greek Salad is healthy, low calorie and gluten free. You can cut down the sugar in the dressing, too, if you’re concerned about sugar intake.
Try this salad the next time you have company. It will be a winner with everyone!
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