Greek Salad

The early spring in Cleveland lasted long enough for me to bring out a summer staple in my house, a simple Greek salad. I’m sure the readers actually from Greece will wonder about where the olives are, but as I am not a fan of the bitter little devils, they are not in my salad. Olive oil? Yes. Olives? No. I’ll even avoid them on pizza.

We always have red, yellow and orange peppers on hand. Every week I will buy a six-pack (two of each color) at my local warehouse club, so they end up in quite a bit of my cooking or we eat them simply sliced up as a side dish. This recipe uses the sweetness of the peppers and the tartness of the lemon juice and feta to provide great flavor.

This is a quick and easy side dish that is colorful and tasty.

Lots of veggies and a few other ingredients. The recipe didn’t call for tomato, but I had one onΒ hand. When using a full-sized tomato, you generally want to remove the seeds. I quartered it and then cut away all but the fleshy outside. Then I diced it.

Slice and dice and mix it up!

Greek Salad

Prep Time:Β 10 MinΒ | Servings: 8 servings | Difficulty: easy


  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 cucumber, not peeled, sliced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried oregano
  • 4 ounces fat-free feta cheese


Mix peppers and cucumber in a large bowl. Add vinegar, lemon juice, and oregano. Mix well. Cover and marinate for 15 minutes to several hours.

Toss well before serving and top with crumbled feta cheese.


Tags: , , , , , , , , , , , , , , , , ,

Categories: Cheese, Greek, kosher, Low Carb, Recipes, Salad, Side Dish, Tips, Vegetable, Vegetarian

Author:The Ranting Chef

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63 Comments on “Greek Salad”

  1. April 3, 2012 at 11:07 am #

    I’m not sure if you saw my comment from the other day, so I’ll leave it again. It’s easy to try new things when there are blogs like your out there. Because of this I have nominated you for the Sunshine Blogger Award! Please go to to check out why I think you are amazing and what you need to do if you accept it. Keep on keeping on. LdsConvertBlog


  2. April 3, 2012 at 11:12 am #

    mouth watering…makes the spinache and garbonzo beans I brought for lunch look pretty shabby. ;).


  3. April 3, 2012 at 11:12 am #

    I am not a fan of olives either and I have been searching for a goodroad Greek Salad recipe withiut olives for a long time. Really excited to try this one!


  4. April 3, 2012 at 11:20 am #

    What?!? No olives!!! πŸ˜‰ You’d be a rarity in our family, where we fight over olives at family gatherings. Black? Yes. Green? Yes, though fewer fights break out. Kalamata? Yes, though also fewer fights.

    We love to eat Greek salad during the spring and summer months when everything is so fresh. Even my two boys love it. We use a little Romaine, lots of cucumber, purple onion, bell pepper, tomatoes (I get my husband’s share), Kalamata olives, feta, tzatziki, salt, pepper, olive oil, and balsamic vinegar. My older son doesn’t like the onion or bell pepper, but my younger son and I go “full Greek” with ours.

    My husband has been making Greek salad at night lately to take for lunch the next day. I feel the need for a Greek salad supper coming on before long…


  5. April 3, 2012 at 11:24 am #

    now that looks yummy, thanks for the share


  6. April 3, 2012 at 11:33 am #

    You always make me so hungry! This looks delicious.


  7. April 3, 2012 at 11:39 am #

    oh, i love a good greek salad. one of the wonderful things about growing up in new jersey, where many of the diners were owned by greek families, was the ability to get a greek salad the size of a barrel anytime, day or night. delicious.. let me recommend the perfect dessert–greek nutella, called merenda. i held a mini taste test a few months ago between nutella and merenda (


  8. Thandiwe
    April 3, 2012 at 11:44 am #

    I love greek salad too. Thanks for the recipe!


  9. April 3, 2012 at 11:48 am #

    I enjoy reading your posts b/c of the photo-to-text ratio and how you show a picture of all the ingredients at the start of each one. Bravo and have a wonderful Tuesday!

    — Shannon


  10. April 3, 2012 at 11:56 am #

    I will have to pickup a few of these ingredients as I am headed to town anyway for propane (for stove and clothes dryer), a feeder for the rabbits and some items for my garden.


  11. April 3, 2012 at 12:02 pm #

    I could live on greek salads all year long!


  12. Alli
    April 3, 2012 at 12:02 pm #

    Looks great. I can’t wait until June when I can be doing this with local Jersey tomatoes aka the best tomatoes money can buy. (Jersey pride ;))


    • April 3, 2012 at 12:08 pm #

      Alli – I agree with you! Have you tried growing your own tomatoes? They taste even better than the ones you can buy – honest πŸ™‚


      • Alli
        April 3, 2012 at 12:18 pm #

        Well I grew up in NJ so I had many home grown tomatoes including my parents sometimes, but now I live in a 250 square foot studio in Manhattan so tomato growing… not so much lol. Luckily we have great farmers markets and my parents still sometimes grow tomatoes, basil, mint, peppers, etc which is awesome!


    • April 3, 2012 at 12:40 pm #

      mmmm… can’t wait for summer and those tomatoes… time moves too quickly as it is, but this conversation is making me wish the weeks would hurry up!


  13. April 3, 2012 at 12:09 pm #

    I love salads that don’t have lettuce in them (not a big fan of lettuce). This looks great, although I will put in olives πŸ˜‰


  14. April 3, 2012 at 12:36 pm #

    Even black olives? I agree — I’m not a huge fan of most olives. But black olives are so sweet, I used to suck them off my fingers like candy when I was a kid. πŸ˜›

    Thanks for liking my post about my futuristic dessert party! I hope you found something delicious to inspire you!


  15. Claire Cappetta
    April 3, 2012 at 12:50 pm #

    Looks so good, now I’m hungry, yum πŸ™‚


    • April 28, 2012 at 1:20 pm #

      I love Ruth’s comment paiarcultrly because a lot of people turn their nose up at Greek food. Like Chinese, people don’t realize that in the U.S. they are getting an Americanized version that is MUCH BETTER in its native land. Unless you’re lucky like us and have a savvy Chef (French trained) from Greece who’s restaurant serves the real thing.I know we’ll love this dish. Thanks.


  16. April 3, 2012 at 1:12 pm #

    This looks delicious. Where do you get your recipes from?


  17. April 3, 2012 at 1:36 pm #

    a man after my own heart! No olives for this girl!
    I do believe I could eat this dish every day during the warmer months and never grow tired of it.


  18. April 3, 2012 at 2:16 pm #

    Ah ! Now, this is my kind of food as I am a raw foody. Love it !


  19. April 3, 2012 at 3:38 pm #

    This is an interesting interpretation compared to how i make mine. The red wine vinegar absolutely makes the dish. It’s also perfect for caramelizing onions too.


  20. April 3, 2012 at 4:13 pm #

    HeeHee. I love it! Your and my tastes are so similar. I spent 18 months in Athens, and all my friends were scandalized because I never wanted to partake when they went to the olive carts. But I am all about olive oil!

    Good for you for not using lettuce. That’s my first test in a Greek restaurant — if there is lettuce in their salad, I don’t order much off their menu. But I am surprised the recipe you were looking at didn’t call for tomato. I can’t imagine Greek salad without it. My favorite, Salat Horiatiko (Village Salad) is just cucumbers, tomatoes, onions, oregano, with a nice wedge of feta on top, all drizzled with olive oil. (Oh, and there were likely a couple of olives, too — red ones, which I don’t mind so much.)

    My summer favorite, too. Thanks for sharing!!!


  21. Ham
    April 3, 2012 at 5:09 pm #

    yum πŸ™‚


  22. April 3, 2012 at 5:25 pm #

    This looks like something Lisa and I will have to try sometime!

    I differ with you on the olives, though. I’d eat them all day if it wasn’t for their high fat content. Ha ha.


  23. Agi's Farmhouse Kitchen
    April 3, 2012 at 5:57 pm #

    great salad idea, I love anything with feta!


  24. April 3, 2012 at 7:05 pm #

    Mmm, feta cheese πŸ™‚


  25. April 3, 2012 at 8:01 pm #

    Your post inspired my lunch! Haha. I had all the ingredients in the kitchen, so I whipped up a Greek salad. Delicious and fast. Thanks for sharing! πŸ™‚


  26. April 3, 2012 at 8:22 pm #

    Greek Salad is great … I would replace the feta with olives and/or sun dried tomatoes … I know that would not work for you as you do not like olives 😦


  27. April 3, 2012 at 8:39 pm #

    YUM! this looks right up my alley!!!!


  28. Jecca
    April 3, 2012 at 8:47 pm #

    Love this! One of my favorite salads. πŸ˜€


  29. April 3, 2012 at 9:38 pm #

    Looks great! I don’t really fancy olives too. ;P


  30. April 3, 2012 at 9:48 pm #

    oh so yum. There is something about the taste combination of feta, cucumber, and vinegar that is just splendid. Not to mention with all the other goodies added!


  31. kzackuslheureux
    April 3, 2012 at 9:56 pm #

    This sounds amazing! Thanks for sharing. I love simple!


  32. April 3, 2012 at 10:21 pm #

    Lovely looking salad there. I personally love olives so I’d add those.


  33. April 3, 2012 at 10:41 pm #

    This looks so delicious and healthy! Thanks for the recipe I will definitely try it!


  34. April 3, 2012 at 11:18 pm #

    I love Greek salad- this looks great!


  35. grumpygranny
    April 3, 2012 at 11:24 pm #

    Looks lovely, but I’d have to have the olives. The great thing about salads? Lots of things can be put on the side! πŸ˜‰ Thanks for visiting my blog!



  36. April 3, 2012 at 11:40 pm #

    This is making my mouth water as I like anything zesty!!!


  37. April 4, 2012 at 8:56 am #

    We make an olive-less Greek salad as well — often daily when it’s tomato season. We often toss the veggies and feta with Annie’s Goddess dressing –mmmm — I’m getting hungry already.

    Thanks for stopping by and visiting my blog – I am definitely going to follow yours!


  38. April 4, 2012 at 10:49 am #

    Such a refreshing salad, good to have all these pepper colors in it, my kids just like them sliced to dip with the ranch. Yes, I can imagine the greek salad with no olives, my older son doesn’t like it too….


  39. April 4, 2012 at 11:08 am #

    Ahh another pepper lover, I could eat just peppers and be happy, will absolutely try your greek salad.


  40. April 4, 2012 at 12:27 pm #

    I love food with lots of color! Looking at your pictures makes me excited to plant my garden.


  41. April 4, 2012 at 4:12 pm #

    definitely one of my favourites – light but tasteful, perfect for summer meals!


  42. April 4, 2012 at 4:53 pm #

    This looks so wonderfully refreshing and delicious. Do you live in Cleveland? I’m from Columbus!


  43. April 5, 2012 at 11:16 am #

    I love the colours of the salad. It will perk up any dish!! You don’t like olives? NOOOOOOOOO! πŸ™‚


  44. April 5, 2012 at 4:07 pm #

    I love Greek salad! This recipe looks really tasty and good πŸ™‚ It could be even better if you add some olives and chopped red onion πŸ˜‰


  45. April 5, 2012 at 10:03 pm #

    I love a good Greek Salad. It can be so satisfying for something so simple! πŸ™‚


  46. April 6, 2012 at 7:24 am #



  47. Palestine Rose
    April 6, 2012 at 7:34 am #

    I could eat Greek salad every day, it’s so yummy.


  48. April 6, 2012 at 2:07 pm #

    And how typical the Greek girl goes for the Greek salad. hehe By the way you should try a more traditional Greek Salad of Tomatoes, Cucumber, Red Onion, Feta Cheese and black Kalamata olives marinated in oregano, olive oil, and vinegar if you haven’t already, it’s also very yummy, my personal favourite or one of at least… πŸ˜›


  49. April 6, 2012 at 2:13 pm #

    Also noticing that you don’t like olives (FYI.. Kalamata olives are actually more sweet and salty if it makes sense, perhaps it was the green olives you’ve used before? they’re usually quite bitter but we don’t tend to ever use them in our salads they’re most usually cracked and marinated in olive oil, cracked coriander and fresh garlic and served as a side with meze and ouzo…) you could of course easily skip them… πŸ™‚


  50. Mary Curtis
    April 6, 2012 at 3:25 pm #

    I LOVE Greek Salad!!! I love the olives but your recipe without them, using the peppers, looks delicious!!!


  51. April 6, 2012 at 11:24 pm #

    Reblogged this on Country By Design's Blog and commented:
    I’m going to try this Greek Salad tomorrow.


  52. AirportsMadeSimple
    April 7, 2012 at 6:13 pm #

    Sounds yummy! Big salad fans here. πŸ™‚


  53. Tira Blake
    April 10, 2012 at 3:24 am #

    Nice blog! I’m especially interested in your vegetarian dishes. I’d like to surprise my vegetarian sister with one of them πŸ™‚


  54. April 11, 2012 at 4:04 pm #

    Look forward to looking at some of your vegetarian/ vegan recipes as i set out on my 12 week journey of “veganism”. Thumbs Up!


  55. growalabamachef
    April 14, 2012 at 7:46 pm #

    Greek Salads are the best for the HOT summers in the south. They are highly portable for those Forth of July & summer picnics we all love. Thanks for the recipe!


  56. May 2, 2012 at 11:08 pm #

    Hey, Ranting Chef, this is a beautiful Greek salad. I love using those rough chopped veggies as a salad! And who doesn’ love the feta? Mmmm! Thanks for liking my posts at attentiontoeating! πŸ™‚



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