Greek Salad Recipe

5 / 5 (1 review) No Comments

I love making this Greek Salad recipe especially this time of the year when it is easy to get these vegetables straight from the garden!

Greek Salad Recipe

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!  Making this at Labor Day is the perfect time to use up your garden vegetable produce and the recipe can be adapted many ways.  You can make a little more of the dressing and add pasta to it.  You can dish it over a green salad.  One of my favorite ways is to eat it with pita bread.  Just heat the pita up, you can cut it into smaller pieces or you can just eat it like a taco with this salad as a filler, it is a delicious light meal or snack~!

I love the dressing in this recipe it is tangy but not overpowering so you are able to taste and appreciate all of the vegetable flavors.  The oregano really adds to the flavor.  This Greek Salad recipe is a fantastic addition to any Labor Day BBQ, Picnic, or potluck!

 

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Portable salad kit for the “on the go consumer” includes bowl, lid, dressing container, freezer tray.

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Greek Salad Recipe

5 / 5 (1 review)
Prep Time: 10 mins | Cook Time: n/a
Yield: 5-6 cups

Ingredients

  • 3 vine ripe tomatoes, cut into chunks
  • 1 red onion, thinly sliced
  • 1/2 European seedless cucumber, cut into bite-size chunks (or just scrape the seeds out of a regular one)
  • 1 small red bell pepper, seeded and chunked
  • 1 small green bell pepper, seeded and chunked
  • 1 cubanelle pepper, seeded and chunked
  • 1 cup black olives
  • Several sprigs fresh flat-leaf parsley, about 1/2 cup
  • 1/4 lb feta cheese crumbles
  • 1/4 cup (a couple of glugs) extra-virgin olive oil
  • 3 tablespoons (3 splashes) red wine vinegar
  • 1 teaspoon dried oregano, crushed in palm of your hand
  • Coarse salt and black pepper

Instructions

  1. Combine vegetables, olives, and parsley in a large bowl.
  2. Rest sliced feta on the top of salad.
  3. Combine oil, vinegar, and oregano in a small plastic container with a lid.
  4. Shake vigorously to combine oil and vinegar and pour over salad and cheese.
  5. Season with salt and pepper and let the salad marinate until ready to serve.
  6. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
Meal Type: Salads, Side Dish, Clean Eating
Categories: Healthy

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