Colourful bell peppers and heirloom tomatoes jostle an English cucumber, Kalamata olives and Feta cheese in a lemony vinaigrette to make an easy and attractive Greek salad. It’s a great side dish for Chicken and Pork Kebabs. Just add some olive bread and tzatziki and you’re done!
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- Make the dressing
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- Top & bottom the peppers, remove seeds & membranes and chop for salad
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- reserve the middles to make Kebabs
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- Add the chopped pepper to the bowl
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- Half peel the cucumber
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- slice lengthwise
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- chop into 1/2″ dice
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- Add to the bowl with the peppers
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- slice the tomatoes
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- add to the bowl
Greek Salad
Colourful, crunchy and delicious. This easy salad comes together in no time.
Ingredients
Scale
For the salad
- 4 Bell peppers (red, orange, yellow & green), tops & bottoms chopped to 1/2″ dice, middle sections reserved for Pork & Chicken Kebabs
- 1 pint heirloom or grape tomatoes, halved
- 1 English cucumber, partially peeled and chopped to 1/2″ dice
- 8 oz Feta cheese, crumbled
- 1/2 c Kalamata Olives
- 1/2 c red onion, sliced (optional) (about 1/4 of one large red onion)
For the dressing
- 1 tbsp (1/2 oz or 15 ml) fresh lemon juice (about 1/2 lemon)
- 1 tbsp (1/2 oz or 15 ml) white wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 tsp fresh oregano or 1/2 tsp dried oregano
- 4 tbsp (2 oz or 60 ml) olive oil
Instructions
Make the dressing
- In a small bowl, whisk the sea salt into the lemon juice and vinegar; let stand until dissolved (about 3 minutes). Add the pepper, oregano and olive oil; whisk until throughly emulsified.
Make the salad
- Slice off the top and bottom of each peppers. Remove the stems and discard. Chop top & bottom to 1/2″ dice.
- Slice down one side of the middle section of each pepper. Gradually flatten the pepper by gently slicing each membrane at its base to release it with seeds intact; work around until all membranes have been removed and the pepper is flat and rectangular. Reserve for Kebabs. Discard seeds and membranes.
- In a large bowl, combine the chopped peppers, cucumber, tomatoes and olives. Gently stir in the dressing. Sprinkle the feta cheese over top and serve.
Notes
- I always serve the red onions on the side so onion-lovers can add to their heart’s content and onion-haters don’t spend the meal picking them out surreptitiously.
Nutrition
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.
Helen, In Horiatiki salad, I love the cukes with their circus stripes–the only thing I’d add is copious amounts of flat-leaf parsley, which is how I’ve always had it in Greece (and, BTW, I’ve had it with mint too…reflecting the influence of the Middle East trade). A couple of years ago we toured a family-run olive farm on Crete and brought home pickled capers and olives, which would go well in this recipe also…it’s an elastic concept, is Greek salad. Sometimes the feta is set atop the salad in a slice, not crumbled in. If only I had a Radiator Charlie’s Mortgage Lifter, I’d make this in a second!
It is indeed a very elastic concept. I’m not a huge lettuce fan (especially after having contracted food poisoning from it recently), so salads that comprise crunchy vegetables appeal to me greatly. I like the idea of the parsley and/or mint, Beatrice, as well as the slice of intact Feta for the top of the salad. In Canada, 2e are lucky to get all kinds of good-quality Feta, but I find here on the Cape the selection is much more limited. Americans do seem like like everything prepared (chopped, sliced, diced and ready to go). 🙂
This looks amazing. I can’t wait for my garden to start producing some of those colorful peppers.
Thanks, Lorri. We made it for dinner last night!