Greek Salad

Total Time
20 mins
0 mins

This versatile salad is a great lunch or light dinner. It's also a delicious way to use up leftover cooked meat or poultry. From Better Homes and Gardens New Cookbook.

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  1. In large bowl, toss together all greens and divide among 5 salad plates.
  2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
  3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
  4. If desired, top each with anchovy fillet.
Most Helpful

5 5

Delicious. I used organic curly endive & organic baby spinach both from our weekly local organic produce basket, I used organic chicken breast that had been baked on a whole chicken, sadly no tomato as I had none on hand, organic cucumber, soft goat cheese in place of feta which was good, organic radishes, organic green onion, klamata olives, and the recommended vinegrette, Greek Vinaigrette, no optional anchovies fillets.

5 5

I made this salad without the meat and anchovies. It was delicious, using O'Charley's Balsamic dressing. Thanks!