Greek Salad

I made Greek Salad for lunch today. My friend Brenda spent some time in Greece and made this wonderful salad for us. This is a copycat version because I’ve asked her for the recipe and she just smiled and said “I just made it up (in reference to the dressing).” Anyone can see what vegetables she used in the salad itself. There are lots of recipes online for Greek dressing, but I chose to use bottled Poppyseed dressing because I like it, and, let’s face it, I really don’t want to measure out ingredients in the middle of the day when everyone is chomping at the bit to eat.

Greek Salad

Different colors of Bell Peppers – I used 3, sliced
Half of a huge hot house cucumber, cut in half lengthwise and then sliced
Grape tomatoes
Broccoli florets
Pitted Calamata Olives
1 square of Feta cheese cubed into 16 pieces
Diced red onion

This will make four lunch sized servings. Use any dressing you desire or none at all. The tangy brininess of the olives pair oh so well with the creaminess of the feta. It’s a simple summer lunch. Enjoy!




  1. Delicious! I lived in Greece for ten months and I couldn’t get enough of Greek salad. Have you tried any other Greek recipes?

    1. I have eaten lots of Greek foods that I love, but I have never made them in my kitchen. I am looking forward to exploring this cuisine. Do you have any recipes to share? 🙂

  2. Hey! I made your beet salad and it was so easy and so delicious! My doctor says I need to eat more beets because they prevent inflammation of the peritoneum (which leads to many types of cancer). My family–kids included–are now beet eaters! Hooray!

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