Greek Salad

It is obvious that a Greek menu must have Greek Salad.

This Greek Salad recipe is adapted from Bon Appetit and it makes about 4 1/2 cups.  June and Christina made this delightful salad.


The Greek Salad is colourful and is a terrific accompaniment for the Grilled Chicken, Red Onion and Mint Kebabs.  The saltiness from the olives and feta cheese gives this salad it’s distinctive taste.


  • 3/4 pound tomatoes, seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber (from about 1 large cucumber)
  • 1 cup diced red bell pepper (from about 1 large bell pepper)
  • 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
  • 1/4 cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese (about 2 ounces)



greeksalad-11-300x200Toss the first 9 ingredients in a medium bowl to blend.
greeksalad-12-300x200June learned how to pit an olive by pressing the knive on the olive to break it up and the pit can be removed easily.
greeksalad-13-300x200Gently mix in feta cheese.  Season with salt and pepper. This salad can be made 2 hours ahead.  Let stand at room temperature.

June and Christina, thank you for making this Greek Salad.

Leave a Reply