Greek Salad with Sundried Tomatoes, Feta and Olives

by Marla on June 3, 2010 · 34 comments

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Feta topped greek salad.

With so many summer celebrations coming up we will all most likely be attending some fun BBQ’s, beach parties, picnics and all kinds of outdoor celebrations.  Memorial Day just flew by, July 4th follows and loads of folks will be doing a lot of outdoor entertaining. Whenever there is a potluck I bring a huge salad.  No matter what is on the menu a fresh salad is something everyone will eat.  A salad also balances out the heaviness of traditional party food.

Big greek salads for picnics, parties and BBQ's

When I bring a salad to a party I always like to chop my veggies into small, bite sized pieces.  This makes it much easier for people to eat & socialize without having to worry about using a knife to cut large pieces.  Sometimes we end up eating standing up in casual party situations with one hand balancing a plate and the other holding a fork.  Make it as easy as you can on your guests.

California coast beach with 6 girl friends.

Recently I went to a beach potluck with some foodie blogging friends.  It was a relaxing day spent at the shores of the Pacific Ocean on the Santa Monica coastline.  It was a  perfectly lazy time spent lollygagging, giggling and downright fun girl talk.  This is the salad that I brought to share.

Chopped vegetable salad for beach picnic.

Greek Salad with Sundried Tomatoes, Feta and Olives

Serves as many as you want it to.  Make a Big Batch for your family or for entertaining.

NOTES:

  • Dress salad as needed.  If you are keeping a large salad in the fridge for grab and go meals, your greens will stay fresh as long as you keep oils and dressings off until serving.
  • Note: As far as dressing goes I am a purist.  A twist of pepper, some garlic salt and a splash of lemon juice and olive oil make me happy.  So does a heap of salsa scooped on top.  The feta cheese gives me enough fat to keep me satisfied.  If you have a favorite dressing or vinaigrette feel free to use it.

INGREDIENTS

  • Organic Salad Greens or Baby Spinach Leaves
  • a few handfuls diced Bell Peppers, use a variety of colors
  • a few handfuls Cherry Tomatoes sliced in half
  • a few handfuls sliced Mushrooms
  • a handful of fresh chopped Dill
  • a handful of Italian Parsley
  • a few handfuls of crumbled Feta Cheese
  • a few handfuls of sliced pitted Kalamata Olives
  • a handful Green Onion
  • 1/2 cup thinly sliced Sundried Tomatoes, drain oil or use reconstituted dried ones.
  • a few pinches of Black Pepper
  • a few pinches of Garlic Salt
  • Salad Dressing of choice or a squeeze of Lemon Juice and Olive Oil

Optional: garnish with additional chopped dill and parsley

METHOD

  1. Layer ingredients as listed with the base being the salad greens.  Work with the biggest veggies first and taper off with the sundried tomatoes, olives and cheese last.  Make your salad look gorgeous!
  2. Sprinkle parsley and dill on top.

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