Appetizer · Side dish

Greek Salad

This is adapted from an Anne Willen recipe I found over twenty years ago. It is a constant favorite through summer, and we tend to make it on a weekly basis. It requires fresh herbs, and a lot of fresh vegetables. This makes a large portion – perfect for a cookout. Feeds around 10-12 people.

You will need:

  • 2 peeled, seeded and chopped cucumbers
  • 1 -2 lbs of tomatoes, chopped
  • 1 small red onion, sliced thinly
  • 2 sweet peppers, deveined, deseeded, chopped
  • 3/4 cup pitted olives (kalamata is preferred)
  • 3 tbs red wine vinegar
  • 1/2 cup good olive oil
  • Fresh mint (around 4-5 sprigs)
  • Fresh oregano (around 4 sprigs)
  • Fresh flat-leaf parsley (around 4-5 sprigs)
  • 6 oz good quality feta


  1. Prep and cut vegetables and place them in a large bowl.
  2. In another bowl, whisk red wine vinegar & olive oil until it is emulsified. Whisk in a little salt, pepper, and fresh herbs. Pour over the salad.
  3. Crumble good quality feta and blend in with the salad.
  4. Serve chilled.

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