Greek Salad

I love to make Greek salad anytime I have extra cucumbers, tomatoes and peppers. This summery salad keeps a long time and goes with all sorts of barbecue or outdoor grilling recipes. I would usually sprinkle feta on each serving but I made due with what I had at home.



Fresh herbs would be preferred. I have used basil, oregano, parsley or cilantro, depending on what I have on hand. I have also often used chives or green onions.


  1. Chop onion into bite sized pieces.
  2. Chop seeded tomatoes into bite sized pieces.
  3. Chop peppers into bite sized pieces.
  4. Slice or chop cucumber into bite sized pieces. (Peel cucumber if not using English or other thin skinned variety)
  5. Combine all chopped vegetables in a large mixing bowl.
  6. Prepare dressing by combining the remaining ingredients and whisking it together. You could also use any bottled vinaigrette, creamy dressing or tzatziki.
  7. Pour dressing over salad and stir to combine. Place in refrigerator for for at least 1 hour. I often make it the night before to allow the flavors to meld.

This salad will keep much longer than lettuce or mayo based dressed salads, about a week in the refrigerator. It's a perfect potluck or picnic salad.

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