Greek Salad

A Few Words…

I love salads – all different kinds. Greek Salad is probably one of my favorites!!!

A common complaint that I hear from friends and clients is that it takes sooooooo long to make salads. All the chopping, prepping, cleaning, and assortment of veggies is time consuming. I get it, I feel the same way.

Greek Salad is easy to make and right now the tomatoes are delicious and the cucumbers are crunchy! If you ar not a fan of feta cheese, then just have the salad without it!

Delicious and fresh!

Greek Salad

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Serves 6 (as a side dish)


  • 3-4 Hothouse firm tomatoes, coarsely chopped
  • 3-4 crunchy cucumbers or a large English cucumber, unpeeled and coarsely chopped
  • 2 red peppers, cleaned and cut into chunks
  • 1/2 red onion, sliced
  • 1/2 cup of kalamata olives, pitted and cut
  • Feta cheese, cut in chunks

Vinaigrette Ingredients:

  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. dijon mustard
  • 1/4 cup red wine vinegar
  • Salt and pepper, to taste
  • 1/2 cup olive oil olive oil

Mix together the cut cucumbers, peppers, onions and olives in a bowl. Cover and refrigerate. I find that tomatoes taste better when they aren't refrigerated so I cut them right before serving and then add them to the rest of the salad. I put the whole red onion, peel off and one end sliced off, into a bowl of white vinegar for about 15 minutes prior to slicing for the salad.

The Dressing:
You can make this hours ahead and leave on the counter so that the flavors intensify. I always make a double batch and use it for everyday dressing in other salads.

Put all the ingredients in a glass jar (I love my Mason jars!) and shake vigorously!

When ready to serve, add the tomatoes to the salad, add dressing and mix well. Top with feta cheese (or on the side!) and enjoy!

Makes delicious leftovers too.