No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Greek Salad

This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.

  • Servings: 5
Greek Salad

Source: Martha Stewart Living, February 2008


  • 4 large hearts romaine lettuce, torn
  • 2 cups feta cheese, crumbled
  • 2 English cucumbers, chopped
  • 2 tomatoes, preferably heirloom, chopped
  • 1 green bell pepper, seeded, ribs removed, and cut into strips
  • 1 red bell pepper, seeded, ribs removed, and cut into strips
  • 1 yellow bell pepper, seeded, ribs removed, and cut into strips
  • 1 medium red onion, chopped
  • Kalamata olives, pitted
  • Green olives, pitted
  • Anchovies (optional)
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Coarse salt and freshly ground black pepper
  • Store-bought stuffed grape leaves (optional)


  1. Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.

  2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

Reviews (2)

  • JMarsden 19 May, 2009

    What kind of dressing should you use with this? Should you use ranch or Italian dressing, or doesn't it matter?

  • RosinaRamirez 5 Jun, 2008

    This is a very easy, wonderful tasting salad. Great for entertaining. A crowd pleaser. You can make it simpler and frugal by using only kalamata olives, one kind of bell pepper, and substitute heirloom tomatoes for cherry tomatoes, and diced cucumbers for sliced cucumbers. But key ingredients are good quality fetta cheese and good kalamata olives.

Related Topics