Greek Salad

21-salad
This salad is perfect for a light summer meal or as an accompaniment to a Middle Eastern or Greek dinner.

Ingredients

 3 large tomatoes, cut in wedges (or an equal amount of halved cherry tomatoes)
 1 Vidalia (sweet) onion, sliced thinly
 2 English cucumbers, sliced
 ½ bell pepper, sliced thinly in rings
 2 cups green lettuce leaves, torn or chopped (optional)
 ½ a block of Feta cheese, dairy or plant-based (See note below**)
 ½ cup kalamata olives
 ¼ organic olive oil
 3-4 tablespoons cider vinegar
 Salt & Pepper to taste
 2-3 pinches of dried oregano

Instructions

1

Cut up the tomatoes, onion, cucumbers, and bell pepper.

2

Toss all of them together and place on a platter (along with lettuce, if using).

3

Add the olives, feta.

4

Cover with the olive oil and vinegar.

5

Add the oregano, salt, and pepper just before serving.

Yields 4 servings

Note:
For a traditional Greek Salad, omit lettuce.

**Consider using this recipe to make your own plant-based feta, courtesy of Chef Michael Skye.
https://veggiefestchicago.org/recipe/mediterranean-herbed-feta-from-the-non-dairy-evolution-cookbook-by-chef-skye-the-gentle-chef/

Other dishes to accompany this salad could include:
Our Greek Spanakopita: https://veggiefestchicago.org/recipe/greek-vegan-spanakopita/

Our dolma recipe: https://veggiefestchicago.org/recipe/dolmas-stuffed-grape-leaves/

Our hummus recipe: https://veggiefestchicago.org/recipe/hummus/

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Ingredients

 3 large tomatoes, cut in wedges (or an equal amount of halved cherry tomatoes)
 1 Vidalia (sweet) onion, sliced thinly
 2 English cucumbers, sliced
 ½ bell pepper, sliced thinly in rings
 2 cups green lettuce leaves, torn or chopped (optional)
 ½ a block of Feta cheese, dairy or plant-based (See note below**)
 ½ cup kalamata olives
 ¼ organic olive oil
 3-4 tablespoons cider vinegar
 Salt & Pepper to taste
 2-3 pinches of dried oregano

Directions

1

Cut up the tomatoes, onion, cucumbers, and bell pepper.

2

Toss all of them together and place on a platter (along with lettuce, if using).

3

Add the olives, feta.

4

Cover with the olive oil and vinegar.

5

Add the oregano, salt, and pepper just before serving.

Yields 4 servings

Note:
For a traditional Greek Salad, omit lettuce.

**Consider using this recipe to make your own plant-based feta, courtesy of Chef Michael Skye.
https://veggiefestchicago.org/recipe/mediterranean-herbed-feta-from-the-non-dairy-evolution-cookbook-by-chef-skye-the-gentle-chef/

Other dishes to accompany this salad could include:
Our Greek Spanakopita: https://veggiefestchicago.org/recipe/greek-vegan-spanakopita/

Our dolma recipe: https://veggiefestchicago.org/recipe/dolmas-stuffed-grape-leaves/

Our hummus recipe: https://veggiefestchicago.org/recipe/hummus/

Greek Salad