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Greek Salad with Olive Vinaigrette

This crisp, refreshing salad is sure to please olive lovers.

4 Servings



3 Tbsp

pitted Kalamata olives

1 clove

garlic (large clove, minced)

2 Tbsp

fresh lemon juice

½ tsp

Dijon mustard

2 Tbsp

minced fresh Italian parsley

¼ cup

extra-virgin olive oil

1 Tbsp

warm water

Salt and freshly ground black pepper (to taste)


10 oz

Earthbound Farm Organic Italian Salad, Fancy Romaine Salad Blend, or Hearts of Romaine

¼ cup

pitted Kalamata olives (cut in half)

½ cup

diced tomatoes

¼ cup

Thinly sliced red onion

¼ cup

toasted pine nuts

⅓ cup

crumbled feta cheese


Combine the vinaigrette ingredients in blender and process to mix thoroughly.

Pour the dressing into a large bowl and add the greens, olives, tomatoes and onion. Toss to coat.

Divide the salad between 4 chilled plates and garnish each serving with nuts and cheese. Serve immediately.

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