• an english cucumber
  • 1/4 of an onion sliced thin
  • 1 bell pepper sliced thin
  • 8 oz feta cheese cubed
  • 1/4 c halved kalamata olives
  • 1/4 c extra virgin olive oil
  • juice of one lemon
  • 1/2 tsp fresh ground pepper
  • 1/2 tbsp dried oregano
  • 1/2 tsp red peppercorns (optional)
Greek Salad

Very simple but highly effective. This is a rich mixture of ingredients that all work well together. In place of the bell pepper I like to use the multicolored mini bell peppers that you can get in the summertime. I slice them into thin rings and it adds a lot of color to the salad.

When you take it out of the fridge to serve it, leave it out for a little bit to let it warm up some. This turns the dressing back to liquid and it just tastes better like that.

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  1. Split the cucumber down the middle and use a spoon to lightly scrape out all of the seeds. Then slice into 1/2" (or so) slices and put in a container.

  2. Put all of the other ingredients in the container and put the mixture in the fridge. It tastes best the next day but it can be served fresh of course too. Try to turn the container upside down whenever you look in the fridge for at least the first day of marination. Add more olive oil if the salad looks too dry.

This recipe was last updated: 06-17-2007