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Greek Salad

YIELD

8 Servings

PREP TIME

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COOK TIME

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TOTAL TIME

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Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 small lemons, juiced
  • 2 Tbsp. red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano (or fresh, minced)
  • 1 large red onion, chopped
  • 4 tomatoes, chopped
  • 2 large cucumbers, chopped
  • 1 large bell pepper, chopped
  • ¼ cup feta cheese, crumbled
  • Add salt and pepper to taste

Make it:

  1. Toss the chopped red onion in half of the lemon juice, and let soak.
  2. In a large shallow bowl, add the first 5 ingredients and using a whisk or a fork, mix it together well.
  3. Add the tomatoes, cucumbers, and peppers and mix with a wooden spoon or rubber spatula.
  4. Add the red onion and taste for enough salt, pepper, and vinegar
  5. Sprinkle the cheese over the top to serve, or serve on the side (cheese is optional).

Notes: This salad can be made 1 or 2 hours ahead as the tomatoes hold up nicely. Or keep it for left-overs the next day.

(206) 602-6845
2115 25th Ave S
Seattle, WA 98144

On the corner of 25th Ave S and S. Walker, next to the 2100 Building

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