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Favorite Mediterranean Salad

Got a crowd coming over for a backyard barbecue? This crisp, big-batch salad makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    28 servings (3/4 cup each)

Ingredients

  • 18 cups torn romaine (about 2 large bunches)
  • 1 medium cucumber, sliced
  • 1 cup crumbled feta cheese
  • 1 cup cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup pitted Greek olives, halved
  • DRESSING:
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts
3/4 cup: 69 calories, 6g fat (1g saturated fat), 2mg cholesterol, 117mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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