Greek Salad Recipe


Several of you have asked for a recipe to make a Greek salad like the one that appears on the July cover of Inside Columbia. Here you go!

Greek Salad

4 servings


1 Large Cucumber, seeded and cut into ½ inch chunks

2 Tomatoes, cored and cut into wedges

1 Small Red Onion, cut into 1/8 and broken into sections

1 Green Bell Pepper, large dice

½ Cup Pitted Kalamata Olives

½ Cup Feta Cheese, crumbled

Make all appropriate cuts. Cut the cucumber lengthwise and scrape out the seeds with a small spoon. Cut each half lengthwise, then cut into ½ inch chunks. Make all other appropriate cuts and reserve vegetables to toss with dressing.

Grilled or Broiled Pita Bread

2 Pieces of Pita Bread, cut into quarters

2 ounces Olive Oil

Salt and Pepper as needed

Pre-heat your grill. Brush the cut pita bread with olive oil on both sides and lightly salt and pepper. Grill on both sides until lightly brown (same procedure may be done on broil setting in the oven), and serve with salad.


1/3 Cup Red Wine Vinegar

1/8 Cup Crumbled Feta Cheese (Optional)

1 clove Garlic, poached in water for 3 minutes, cooled and minced

1/8 teaspoon Oregano (1/4 teaspoon Fresh Oregano, minced)

2/3 Cup Olive Oil

Salt and Pepper to taste

Mix all ingredients together except oil, salt, and pepper. Using a hand blender or whisk, mix ingredients and slowly add olive oil. Lightly season with salt and pepper to taste. Toss with vegetables and serve with two pieces of grilled pita.

Variation: Use balsamic vinegar instead of red wine vinegar.

brook harlanGreek Saladjuly 2010My Big Fat Greek SaladOpa
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