My Big Fat (Super-Fast) Greek Salad

My Big Fat (Fast) Greek Salad

I made this shot-gun salad last Friday and it fed a crowd in no-time (w/several loaves of bread, plus store-bought pies.)

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.

Recipe: My Big Fat (Fast) Greek Salad


  • 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


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

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

Number of servings (yield): 8 servings (with bread)

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