Greek Salad


You can enjoy this salad year-round. It also makes a tasty filling for a pita pocket.



  • 3 bell peppers, 1 each red, yellow, and green, seeded and sliced
  • 1 small red onion, sliced into rings
  • 1 English (seedless) cucumber, peeled and sliced into ¼-inch rounds
  • 1 bunch broccoli, 1 inch trimmed from ends of stems and then discarded, remainder chopped into small pieces
  • 8-12 Greek olives, drained
  • 2 tomatoes, cut in half and then sliced
  • 8 ounces feta cheese


  • cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • Salt and black pepper, to taste


Toss the peppers, onion, cucumber, broccoli, and olives in a bowl. Arrange the tomatoes and feta in a separate bowl or platter, then add the tossed vegetables. In a separate bowl, whisk together the dressing ingredients. Taste for seasoning. Pour the dressing over the salad and toss well.