The Best Greek Salad


What should you serve with this? You can’t go wrong with grilled chicken. 


If there is one salad recipe you need in your recipe box this is it. It’s made with fresh romaine lettuce, two kinds of cheese, flavourful bacon, cocktail tomatoes, crunchy toasted almonds, crisp croutons – all tossed with a light flavourful dressing from Black Mountain Foods


Test Kitchen Tips:

  • Use fresh grated cheese. The pre-shredded cheeses have a powdery cellulose coating and it doesn’t taste as good.
  • If time allows make homemade croutons.
  • Serve immediately after you add salad dressing.
  • Adds Black Mountain Smoked chopped chicken breast or shredded roast chicken to the salad and call it dinner!


  • 1 cup slivered almonds
  •  10 slices streaky bacon
  • 3 large romaine lettuce hearts*, chopped into bite size pieces 
  • 2 cups cocktail tomatoes, halved
  • 1 cup shredded Swiss cheese
  • 1/2 cup finely shredded parmesan cheese
  • 1 1/2 cups croutons


1) To toast almonds: Preheat oven to 180 degrees Celsius. Spread almonds into an even layer on a small baking sheet. Bake in preheated oven until just lightly golden brown, about 6 – 10 minutes, tossing once halfway through toasting. Remove from oven, set aside to cool.

2) To cook bacon: Increase oven temperature to 220 degrees. Line a rimmed baking sheet with aluminum foil. Place bacon strips on baking sheet in a single layer. Bake in preheated oven until browned and nearly crisp (they’ll should crisp up fully once cooled), about 13 – 18 minutes (time will vary based on thickness of bacon).

3) Transfer bacon to a plate lined with paper towels and let cool. Once cool chop bacon into small pieces.

4) To prepare salad: Rinse lettuce under cold water and run though a salad spinner  in batches to dry well. Add lettuce to a large serving bowl.

5) Add in almonds, bacon, tomatoes, Swiss cheese, and parmesan cheese. Pour Black Mountain Foods Salad dressing over salad, toss salad then add croutons and toss again. Serve immediately.


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