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!
Colourful, crunchy and delicious. This easy salad comes together in no time.
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
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.
- 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.
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.