Greek Salad

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By Francine Lizotte
from Surrey South, BC

This colorful salad is so refreshing, tasty and good for us... it's definitely a dish we should have more often!

serves 4 servings
prep time 15 Min
method No-Cook or Other

Ingredients

  •   1/3 large
    red onion, finely chopped
  •   2 c
    cucumber, quartered and sliced
  •   2 c
    mixed bell peppers, finely chopped
  •   12 large
    cherry tomatoes, halved
  •   1 can(s)
    (2.25 oz.) sliced black olives, drained
  •   1 1/2 c
    feta cheese, crumbled
  •   1 large
    clove garlic, pressed
  •   3 Tbsp
    olive oil
  •   1/2 Tbsp
    red wine vinegar
  •   1/2 Tbsp
    white vinegar
  •   1 Tbsp
    fresh basil, chopped (substitute 1 tsp. dried basil)
  •   1 Tbsp
    fresh oregano, chopped (substitute 1 tsp. dried oregano)
  •   1/2 Tbsp
    fresh dill, chopped
  •   2 Tbsp
    freshly squeezed lemon juice
  •   1/2 tsp
    greek seasoning
  •  
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  •   2 Tbsp
    fresh parsley, chopped
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How To Make

  • 1
    In a large bowl, combine all vegetables and feta. Gently toss together and set aside.
  • 2
    In a small bowl, whisk the remaining ingredients together. Pour dressing over the salad and toss again. Transfer to the refrigerator to chill, about 1 hour. Makes 4 servings
  • 3
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mGy4XaC0oUM
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