Greek Salad

Preparation info

  • Difficulty


  • Makes about 1¾ cups , enough for



Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I know there are many Greek salads out there, but we think ours is particularly pretty and the vinaigrette especially tasty. We often make sandwiches of these ingredients with sesame seed bread. You may want to try that as well.


For Each Serving

  • 6 paper-thin slices red onion
  • 4 tablespoons Oregano Garlic Vinaigrette (recipe follows)
  • 12 thin slices ( inch) cucumber
  • 2 slices (¼ inch) each red and yellow tomato or 4 slices red
  • 2 rings (¼ inch thick) each green and red (bell) pepper
  • 2 ounces feta cheese, coarsely crumbled
  • 6 Kalamata olives, pitted if desired

Oregano Garlic Vinaigrette

  • 3 tablespoons dried oregano
  • cups mild olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic, very finely minced
  • Salt and freshly ground pepper to taste


Toss the onion slices with 1 tablespoon vinaigrette and let marinate about 20 minutes to soften the onions and take away some of the bite.

Arrange the cucumbers on a salad plate and top with the onions. Add the tomato slices and then the pepper slices, alternating colors if possible. Top with the feta and olives. Drizzle with the remaining vinaigrette.

To make Oregano Garlic Vinaigrette, rub the oregano with your hands to warm it and release its oils or toast it in a dry skillet for a minute or two. Whisk all the ingredients together.