Prep 5 mins
Cook 0 mins
This greek salad is refreshing crisp and salty. Serve with some stuffed grape leaves.
- 3 -4 ripe tomatoes, cut in wedges
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 green pepper, sliced
- salt and pepper
- 1⁄3 lb feta cheese
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- Toss the veggies together. Season with salt, pepper, & oregano top with feta cheese.
- Pour olive oil and drizzle the vinegar.
- Garnish with olives and or capers.
Made this for my lunch today, and found the salad to be easy to put together and delicious. It was a very nice way for me to stock up on my veggies! I loved using fresh Greek oregano, as right now that is the only herb in my garden growing in abundance. I used about 3 fresh sprigs, but I think next time I will use more (5-6 perhaps). I used black Kalamata olives and chopped them up for even distribution. Thanks for this tasty lunch. I will definitely make this dish again. Made for ZWT4.
Very yummy, easy to put together Greek salad. Reminds me of our trip to Greece a couple of years ago, where we had this salad at every lunch, pretty much! Made for ZWT4.
This has a lot of great flavors and we did enjoy eating it, but we all felt that it could use some "filler stuff" in it, to use DH's words. ME and roommie were a bit more coherent and agreed that not only were the olives NOT an option or garnish, this could really use a handful of baby spinach leaves. Then, DELICIOUS! :) Thank you for posting, this went well with the Grecian Meatloaf Gyros. Made for ZWT4.