Greek Salad Recipe

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Greek Salad

Vicki Butts (lazyme)


A terrific accompaniment for kebabs.

From Bon Appetit, July 2001.

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4 1/2 cups


15 Min


No-Cook or Other


3/4 lb
tomatoes, seeded, diced (about 2 cups)
2 c
diced seeded peeled cucumber (about 1 large)
1 c
diced red bell pepper (about 1 large)
1/4 c
pitted kalamata olives or other brine-cured black olives, halved
1/4 c
diced red onion
3 Tbsp
chopped fresh italian parsley
3 Tbsp
extra virgin olive oil
1 1/2 Tbsp
red wine vinegar
1/2 tsp
dried oregano
1/4 c
crumbled feta cheese (about 2 ounces)

Directions Step-By-Step

Toss first 9 ingredients in medium bowl to blend.
Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Greek
Other Tag: Quick & Easy