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Posted on Fri, Apr 6, 2012 : 1:56 p.m.

My Big Fat (Fast) Greek Salad

By Peggy Lampman


My Big Fat (Fast) Greek Salad

Peggy Lampman | Contributor


The new dinnerFeed web site is a lean, 
mean fighting machine!

Here's a quick and easy mix-and-match shotgun salad to feed a small group. Just the ticket for me, as I will be up to my elbows in Easter brou-ha over the weekend.

A couple of weeks back, I met some friends at a Penny Stamps lecture at the Michigan Theatree (If you aren't familiar with this free UM Art & Design lecture series, you should check it out.) After the lecture, we rounded the corner to State Sava, for dinner.

Their fish tacos are always a temptation, but all five of us women were craving the same thing: Greek salad topped with salmon. I loved the presentation, the deep bowls loaded with greens, beets, chick peas, etc., and decided to make a quickie version for my group.

Of course it's a cinch to make your own Greek dressing: 1/3 cup lemon juice+1 cup extra virgin olive oil+garlic+herbs. But the Cindi's Kitchen bottled Greek with Feta and Black Olive Salad Dressing looked enticing at Whole Foods and was quite good for a bottled dressing (call me a snob).

The bowl may look small in the photograph, but it was enough salad to feed 8 hungry folks, with crusty bread on the side. Other possible additions to this salad would be red onion, pepperoncini, chicken, salmon, shrimp or strips of beef.

Time: 20 minutes
Yield: 8 servings


2-3*, 7-ounce packages romaine or mixed greens (or combination)
1 8-ounce package of feta cheese, cubed
1 (15-ounce) can garbanzo beans
1 cup kalamata olives
3-4 tomatoes, cut into wedges
1 green bell peppers, seeds and membranes removed, then sliced
1 cucumber, striped with a vegetable peeler, then cut diagonally into slices
3-4 cooked beets, sliced (Love Beets and Melissa’s are good choices)
1-2 cups of your favorite Greek salad dressing, such as Cyndi's Greek Black Olive and Feta Salad Dressing

*amount of greens used depends on your desired proportion of greens to veggies and cheese.


Chop romaine leaves, if using, and place greens in bottom of a large salad bowl. Arrange feta, beans, olives, tomatoes, peppers, cucumbers and beets over greens. Toss to taste with dressing and serve.



Sat, Apr 7, 2012 : 4:26 p.m.

Peggy, I have been looking for a recipe for a Greek Salad dressing and haven't found one I like yet -- could you share yours? (Specifically, which herbs?) Thank you!

Peggy Lampman

Sun, Apr 8, 2012 : 12:11 a.m.

Hi Misti. I love lemony dressings - one of my favorites is 3 parts extra virgin oil to one part freshly squeezed lemon juice (or less, to taste). Then I adda teaspoon of finely minced garlic and lots (1/2 cup) of fresh torn basil - or not so much (2 teaspoons) chopped fresh oregano. Season to taste with kosher salt and freshly ground pepper.

4 Fingers

Sat, Apr 7, 2012 : 2:17 p.m.

Good feta can be had at that Meditterean market on Stone School & Ellsworth. They have Greek, French, and for a little more bite, Bulgarian.

Peggy Lampman

Sun, Apr 8, 2012 : 12:08 a.m.

I love that market! Thanks for reminding - the best fetas in town.

Tony Livingston

Fri, Apr 6, 2012 : 11:38 p.m.

I love Greek salad so I will try this one. The trick is to use really good feta. Not the dry overly salty kind but the moist crumbly kind. Also, the dressing makes all of the difference. I will try your suggestion as I have not had that one before.

Peggy Lampman

Sat, Apr 7, 2012 : 11:07 a.m.

Thanks for the comment, Tony. I totally agree with you on the feta. I prefer the Valbresso French feta, myself - creamier. And I always check the expiration date. I love feta but love turns to hate pretty fast when it's past its prime.


Fri, Apr 6, 2012 : 8:53 p.m.

Another colorful, healthy and delicious looking recipe! Kudos to you!

Peggy Lampman

Sat, Apr 7, 2012 : 11:04 a.m.

Thanks Curious! You made my day!