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2 red bell peppers                                    1 green bell pepper

2 cups cherry/grape tomatoes                 2 cucumbers

2 red onions1                                            ½ lb feta cheese2

1 clove garlic                                           ¾ cup Kalmetta olives

6 anchovy fillets (optional)                     2 T capers

¼ cup red wine vinegar                         2 T minced fresh dill

1 t dried oregano                                     salt & pepper

cup fruity extra virgin olive oil

1. Seed the bell peppers and cut them into 1-inch chunks.

2. Stem and halve the tomatoes.

3. Peel and thickly slice the cucumbers.

4. Thinly slice the red onions.

5. Cut feta into 1-inch cubes.

6. Crush & mince the garlic.

In a large bowl, combine bell peppers, tomatoes, cucumbers, onions, feta3, olives, anchovies (if using), and capers.  Toss together.

8. In a small bowl, whisk together vinegar, garlic, dill, oregano, ½ teaspoon salt, ½ teaspoon pepper.                

While whisking, slowly drizzle in olive oil to make a thick dressing.  Pour dressing over salad, toss, and serve.

Makes 8 servings.

Katie’s  Notes for Greek Salad:

1.  I never use this much onion….more like ½ what the recipe calls for at most.

2.  You could probably use crumbled feta and it would be easier than cutting a block.

3.  I find it is easier to cut the feta if you put it in the freezer for a few minutes.  Also, feta breaks down when you mix it and add the dressing, so I tend to wait to add it until I am ready to serve the dish.


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