Greek Salad

This salad is a celebration of one of my favorite summer vegetables: the cucumber. The crunchy veggie is piled with Diced Tomatoes, Persian Cucumbers, and Bell Peppers for an explosive mix of color and flavor – along with thick slices of Feta to bring it all together. This Greek Salad would be perfect alongside grilled meats or chicken dishes during a hot summer day, but it’s also great as a light main course or as part of a vegetable-heavy meal.

  • Author: Kim Nicholson




  • ¼ cup olive oil; I prefer extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 garlic clovesminced
  • ½ teaspoon dried oreganomore for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

For the salad

  • 2 cups arugula
  • 1 English cucumbercut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepperchopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 4 ounces feta cheesecrumbled 
  •  cup thinly sliced red onion
  •  cup pitted Kalamata olives


Salad Dressing:

In a mason jar mix olive oil, red wine vinegar, Dijon mustard, garlic and dried oregano


  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.


Greek salad is low-calorie and nutrient-dense, also providing you with a healthy dose of vitamins A and C and potassium and iron. It also contains phytonutrients and antioxidants, which reduce the risk of health problems such as heart disease and cancer. So while it may seem like a simple salad, the ingredients make it a flavorful meal!

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