This is a print preview of "Greek Vegetable Salad" recipe.

Greek Vegetable Salad Recipe
by Robyn Savoie

Greek Vegetable Salad

All the flavors of the Mediterranean including tomatoes, cucumbers, bell peppers, red onion and olives in a Greek vinaigrette dressing. Feel free to use provolone cheese instead of feta if you do not like feta's strong flavor.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Greece Greek
  Servings: 6

Ingredients

  • 4 Medium Tomatoes, Cut Into Wedges
  • 1 Medium Red Bell Pepper, Halved & Sliced Thin
  • 1 Medium Yellow Bell Pepper, Halved & Sliced Thin
  • 1/4 Small Red Onion, Sliced Thin
  • 1 Large Cucumber, Seeded, Sliced Thin & Halved
  • 3/4 Cup Kalamata Olives, Whole Pitted Or
  • 1/2 Cup Black Olives, Sliced
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Ground Black Pepper
  • 1 Tbsp. Dried Parsley
  • 1 Tsp. Dried Oregano
  • 1 Clove Garlic, Minced
  • 1/2 Cup Olive Oil
  • 2 Tbsp. Lemon Juice
  • 6 Ounces Cubed Feta Cheese

Directions

  1. In a large bowl combine tomatoes, bell peppers, onion, cucumber, and olives. Sprinkle with salt and pepper. Toss lightly.
  2. In a small bowl combine parsley, oregano, garlic, oil and lemon juice; whisk until well incorporated. Pour dressing over vegetables, toss well.
  3. Let stand 1 hour to marinate at room temperature. Sprinkle with feta cheese and serve. Refrigerate leftovers.