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Greek Salad with Feta and Peperoncini Dressing

Napa Wine, June 2012


Quick and easy

Quick and easy

Quick and easy
try this


Prep Time:

10 minutes


6 servings


1  bag (10 oz.)  H-E-B Classic or Italian Romaine Salad Mix

1  bag (5 oz.)  H-E-B Baby Spring Mix

1  English or Hothouse Cucumber

0.333  c.  H-E-B Extra-Virgin Olive Oil, H-E-B Reserve preferred

3  Tbsp.  Mezzetta Peperoncini & Feta Sandwich Spread

3  Roma tomatoes, ripe

0.5  c.  Mezzetta Kalamata Olives, coarsely chopped

0.5  red onion, thinly sliced, separated into rings


Cut cucumber in half, lengthwise (don't peel), and then crosswise into 1/2-inch thick slices.

For dressing, whisk olive oil and spread together briskly in a small bowl until blended.

Toss salads, cucumbers, and dressing together in a salad bowl. Cut tomatoes into thin wedges; arrange tomatoes, olives and onion rings over salad and serve.
Nutritional Information
No Nutritional Information Available
Napa Wine, June 2012

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