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Greek Salad

Yield1 Serving

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


 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

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


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


Add the olives, feta.


Cover with the olive oil and vinegar.


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

Yields 4 servings

For a traditional Greek Salad, omit lettuce.

**Consider using this recipe to make your own plant-based feta, courtesy of Chef Michael Skye.

Other dishes to accompany this salad could include:
Our Greek Spanakopita:

Our dolma recipe:

Our hummus recipe: