Greek Veggie Salad

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  • Prep 15 m
  • Cook m
  • Total 15 m
Servings: 6


  • 1 head cauliflower, chopped
  • 1 head broccoli, chopped
  • 2 cups cherry tomatoes
  • 1 16-oz. bottle small, pitted black olives, drained
  • 1 6-oz. package tomato basil feta cheese, crumbled
  • 1 16-oz. bottle zesty Italian dressing


  1. 1. In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate over night.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Greek Veggie Salad is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Something Different This recipe is a little different than what you are used to. The picture looks very appetizing, so I wanted to give it a try. I am very glad I did, because this is a wonderful dish. I adore the different tastes in this salad! This is a perfect solution to your problems if you are looking for a different take on the classic pasta salad! I will definitely be preparing this dish & bringing it to all the get-togethers this summer. I think my friends & family will be impressed & thankful that they are trying something new!
Date published: 2014-05-24
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