New This Month

New Greek Salad

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Recipe photo courtesy of Raymond Hom

Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion -- tumbled over slices of feta -- are all here. Dill adds a bright spring grassiness.

Source: Martha Stewart Living, May 2011
Total Time Prep Servings

Ingredients

For the croutons and olives

For the dressing

For the salad

Directions

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Reviews

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How would you rate this recipe?
14
  • CorinneCooks
    20 AUG, 2011
    Love, love, love this fresh and tasty twist on Greek salad! The key is to have very fresh and crisp cucumbers and slightly sweet tomatoes. I added more dill than the recipe calls for, too. A cup of olive oil for making croutons can be too much, depending upon the bread you use. Olive bread does work best, but other hearty breads are delicious, too. This was a big hit at a BBQ, and I've shared the recipe with many people. This will become a regular item in my salad rotation.
    Reply

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