Greek Salad

Greek Salad


  • Greek Salad
  • I like to use Persian cucumbers in this salad. They are a small, dense cucumber with less seeds and
  • a firm texture. I usually find them at Trader Joe’s. Trader Joe’s also has a great jar of Kalamata
  • olives in olive oil that you can keep in the refrigerator to have on hand and are great in this salad.
  • Serves 6
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • Salt and pepper
  • 6 Persian cucumbers (sliced into 1/2-inch rounds), or 2 cucumbers – sliced into 1/2-inch rounds and cut in 1/4ths
  • 1 1/2 cups cherry tomatoes cut in half
  • 1 small onion, cut in half and thinly sliced
  • 1 cup feta cheese, crumbled
  • 1/2 cup diced olives
  • 1 1/2 tablespoons fresh oregano, roughly chopped
  • 3 teaspoons fresh parsley, roughly chopped


In a large bowl, add vinegars, salt, pepper, and garlic and with a whisk to mix well. Slowly stream in

the olive oil and continue to whisk until incorporated.

Add remaining ingredients and toss to combine. Refrigerate for several hours to develop more flavor.

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