Greek Diced Vegetable Salad

Total Time
Prep 15 mins
Cook 0 mins

Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home

Ingredients Nutrition


  1. Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
  2. Add salt and pepper and toss well.
  3. You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
  4. Mound the salad on romaine lettuce leaves, and top with feta.


Most Helpful

I've been making this salad for some time and it always gets rave reviews. I usually stuff a pita with this salad and some hummus together. Mmmmmm.

helowy September 08, 2006

I have made this several times now and am just getting around to posting a review. I find myself using this often with the produce from a summer garden. I have subbed whole black olives if that was what I had on hand. Terrific recipe Bunny!

Susie D July 18, 2006

Very tasty salad. I know oregano is a key ingredient to Greek salads, but I don't care for it, so I left it out and added basil instead. A definite keeper of a recipe. Thanks for sharing it.

Marie May 10, 2006

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