• Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 4

Greek Salad r19

  • Recipe Submitted by on

 Ingredients List

  • 4 Medium juicy tomatoes, preferably organic tomatoes
  • 1 Cucumber, or ¾ English (hot house) cucumber preferred, partially peeled making a striped pattern
  • 1 green bell pepper, cored
  • 1 medium red onion
  • Greek pitted Kalamata olives
  • Salt, a pinch
  • 4 tbsp quality extra virgin olive oil
  • 1-2 tbsp red wine vinegar
  • 8 oz or more creamy Greek feta cheese in blocks (do not crumble)
  • ½ tbsp quality dried oregano


Cut the tomatoes into wedges or large chunks (I sliced some and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least ½" in thickness)
Thinly slice the bell pepper into rings.
Cut the red onion in half and thinly slice into half moons.
Place everything in a large salad dish. Add a good handful of the pitted kalamata olives.
Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.
Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
Now add the the feta blocks on top. Sprinkle the dried oregano.
Serve with crusty bread!

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