Greek Salad

Greek SaladFresh tomatoes, cucumbers, green peppers and onions topped with our traditional Kalamata Olives make this salad a refreshing meal anytime of day.


  • Olive oil
  • ¼ cup wine vinegar
  • 1 Bay leaf
  • 1 Clove garlic, peeled
  • 1 Teaspoon oregano
  • ¼ Cup chopped parsley
  • 1 Bunch romaine lettuce, torn into pieces
  • ½ Head lettuce, torn into pieces
  • 4 Endive lettuce leaves, torn into pieces
  • 2 Red onions, thinly sliced
  • 2 Ripe tomatoes, cut into chunks
  • 1 Cucumber, scored and sliced
  • ½ Green pepper, cut in strips
  • 12 Kalamata Olives Pitted
  • ¼ to ½ Pound crumbled feta cheese


To Make Dressing:

Combine reserved anchovy oil and olive oil to equal ½ cup. In a jar, combine oils, vinegar, bay leaf, garlic and oregano. Shake well and chill several hours.

To Make Salad:

In a large salad bowl, combine anchovy fillets, parsley, lettuce, onions, tomatoes, cucumber, green pepper, olives and feta cheese.

Remove bay leaf from the jar of dressing, shake dressing well and pour over salad.


This dish serves 4-6 people. Enjoy!