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Greek Salad

Servings 4 people


  • 1 Cucumber thinly sliced ribbons
  • 1 medium Red onion
  • 8 ounces Grape tomatoes halved
  • 1 large Orange bell pepper thin strips
  • 1/2 cup Kalamata olives pitted
  • 4 ounces Feta cheese crumbled
  • 4 ounces Banana peppers
  • Kosher salt and black pepper to taste
  • 4 ounces Olive oil
  • 2 ounces Red wine vinegar
  • 1 tsp Garlic minced
  • 1 tbsp Fresh oregano chopped
  • 1 tsp Dijon mustard


  1. Season the cucumbers and tomatoes with salt and pepper. 

  2. Dry all of the vegetables with paper towels. Combine the cucumbers, tomatoes, red onions, bell peppers, olives and feta cheese in a large bowl.  Drizzle with dressing and season to taste with salt and pepper. Add romaine or baby spring mix, if using. Top with banana peppers. 

  3. To make the dressing, whisk together the olive oil, red wine vinegar, garlic, oregano and Dijon mustard. Season to taste with salt and pepper. 

Recipe Notes

*2 cups of romaine lettuce or baby spring mix can be added.