Greek Salad

Crunchy, chunky, savory Greek salad with olives, basil, and oregano can be eaten as a side dish or a meal in itself. Greek salad always reminds me of Anna.

Greek salad ingredients


Greek salad
That looks like an olive tree in the background… (by Anna)
  • 1 small red onion, sliced
  • 1 large tomato, chopped
  • 1 green pepper, in strips
  • 1 red pepper, in strips
  • 1 cucumber, pared and diced
  • 2 T olive oil
  • 1 T lemon juice or vinegar
  • 1 clove garlic, crushed
  • 1/2 tsp. oregano
  • 1 T fresh basil, minced
  • 1 tsp. salt
  • 1/4 tsp. thyme
  • Freshly ground pepper
  • 12 large black olives
  • 1/4 lb. feta cheese, cubed

Toss vegetables together. Mix oil, lemon juice, garlic, herbs and seasonings. Shake. Pour over vegetables and chill. Toss with feta cheese and olives and serve.

Vegan version

Easy: Just omit the feta cheese or substitute cubes or crumbles of well-drained tofu that’s been marinated in a mixture of oil, vinegar or lemon juice, nutritional yeast, garlic, oregano, and other herbs to your taste.