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Greek Salad

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

5 minutes


4 - 6 servings


1  (10 ounce) bag  European salad greens

2  medium  vine-ripened tomatoes

1  cucumber

1/2  cup  coarsely chopped red onion

1/3  cup  coarsely chopped kalamata olives (about 16)

1/2  cup  prepared balsamic vinaigrette dressing

1/2  teaspoon  salt

1/2  teaspoon  ground black pepper

4  ounces  crumbled feta cheese

1/4  cup  pine nuts, lightly toasted


Cut tomatoes into quarters; remove cores and seeds. Chop tomatoes coarsely. Peel cucumber and trim ends. Cut in half lengthwise; remove seeds. Cut cucumber into 1/4-inch thick slices. Chop onion and olives coarsely.

Place tomatoes, cucumber, onion and olives in a large serving bowl; toss with dressing, salt and pepper. Let stand 10 to 15 minutes.

Meanwhile, toast pine nuts in a small skillet over Medium heat until light golden, about 5 minutes.(or toast pine nuts in a moderate oven 3 to 5 minutes; watch carefully to prevent burning). Set aside to cool.

Toss salad greens with vegetables and dressing. Sprinkle with feta cheese and pine nuts. Serve immediately.
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

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