When paired with chicken or fruit, this salad makes a healthy supper. It is also quick and simple to prepare.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup red bell pepper, chopped
- ¾ cup chopped green bell pepper
- 1 cup cucumber – peeled, seeded and chopped
- 1 tomato, chopped
- ½ cup diced red onion
- 4 large black olives, quartered
- ½ cup crumbled feta cheese
- ½ cup vegetable oil
- 2 teaspoons white wine vinegar
- salt to taste
Instructions
- In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
- Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 253 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Holy Moly! This was delicious! So simple but irresistibly good! I only used half of the onion because I’m not a huge onion fan. I used a whole cup of feta and added a avocado. Also threw in a handful of baby spinach. Loved it!
My Parents shared this recipe with me. They add the dressing and cheese and let everything sit overnight and it tastes better the next day. I just made mine for the first time, and letting it sit until tomorrow to eat. Changes: Used all colours of bell peppers!
Recipe looks great until I saw the vegetable oil. Change that to a good virgin olive oil and you have a winner.
I made a lot of changes to the recipe. I used olive oil with pomegranate vinegar, and in greater proportions of vinegar to oil. I cut up English cucumbers and halved grape tomatoes, more kalamata olives, and every color bell peppers. Plus oregano and red onion.
I agree with most reviewers, and used Olive oil (virgin) and lemon juice instead of vinegar. I used an english cucumber which doesn’t need to be seeded, however, I find field cucumbers do, as the seeds are big and after a day or so make things slimmy. Nice fresh salad. Thanks for sharing!
What a great salad. I used the lite Italian dressing on AR in lieu of the oil and vinegar. I also used some fresh parsley and oregano. I didn’t have any Feta so subbed Parmesan cheese, also threw in an avocado that needed to be used when I served it. Very lite yet chock full of flavor…actually the salad is great with no dressing. This one is a keeper.
I made a half of batch of this without the olives. I did cut the oil and vinegar way back than what is called for. I only used 2 TB of each for a half a recipe and it was perfect. The first time I made this, as written, the salad was swimming in liquid. The flavors of this salad are very good, and it is very pretty with all the colors. I like to sprinkle the feta on right before serving, so that it doesn’t break down. This was served with ‘Chicken Paprika’ from AR.
This was definitely easy, as advertised. I just wish the dressing had a bit more flavor. Still, it’s a good base recipe that I’ll keep in the repertoire and tweak in the future.
Yum Yum Yumo
Amazing! The only thing I changed was using red wine vinegar and did about 1/2 and 1/2 it with the olive oil. I took it to a dinner last night and it was a huge hit!
Happy I found this recipe. It was HUGE and hardly any was left. Yummy. And I’m not always a fan of salads.
Woah!!! Don’t put vegetable oil…you’ll get sick…I accidently put vegetable oil because the bottles looked alike and oh god…Olive oil all the way, keep it simple lol we’re not trying to cook our stomachs,we’re trying to cook up recipes!
I use whole grape tomatoes, sliced black olives and bottle Greek Feta & Oregano dressing by Kraft along with cucumbers and crumbled or shaved Feta cheese. Leave out green peppers but use red, yellow, orange and red. Can also substitute red onion for diced white.
What a great ‘n easy salad! I didn’t have white wine vinegar so I used red wine vinegar instead and I only used 1/3 C oil rather than 1/2 C … and because I love olives you can bet that I used lots more!! Overall, I think our family has a new addiction!
Delicious and easy!
If you use balsamic vinegar with this and 1/8 tsp crushed aniseed, it will have that authentic “Greek” taste you get in a good restaurant. Think I’m going to have this salad for dinner tonight!
Great! I used olive oil and balsamic vinegar. Hit the spot in the middle of winter!
I made this for 200 people and it turned out wonderful! I didn’t have peppers or white vinegar so I used red wine vinegar instead, I also used kalamata olives with it! It was perfect! Everyone loved it!!
Delicious
This is a good basic recipe for Greek salad. I will agree with other reviewers that the dressing proportions are way out of whack. I used olive oil in a 50/50 ratio with red wine vinegar and some mustard, oregano, salt and pepper.
I agree that oil is too much though this is quite common for the Greek cuisine. In any case, it needs to be olive oil if you are looking for some Greek twist to it. And there is no need to seed the cucumber – it;s never seeded in Greece (though I guess there might be some difference between the products available in different parts of the world – are cucumbers so ripe that you need to seed them?)