Greek Salad

Greek Salad Recipe

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Vicki Butts (lazyme)


A terrific accompaniment for kebabs.

From Bon Appetit, July 2001.


☆☆☆☆☆ 0 votes

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)

How to Make Greek Salad


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

Printable Recipe Card

About Greek Salad

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

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