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Greek Salad

An oval platter topped with Greek salad - sliced cucumber, tomatoes, red onion, peppers, and feta cheese.
Serve this salad alongside grilled meat or fish, or stuff it into pita bread with a falafel patty for a healthy lunch.
Sonoma Press

Prep 15 mins
Chill 1 hr
Total 1 hr 15 mins
4 servings
85 kcal


  • 1/2 cup white wine vinegar
  • 1 small garlic clove minced
  • 1 teaspoon crumbled dried oregano preferably Greek
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 to 3 medium (about 9 oz) Persian cucumbers or 1 English cucumber sliced thinly
  • 1 medium (5 oz) fresh hot peppers* or bell peppers
  • 1 medium red onion halved and sliced into thin half-moons
  • 1 pint mixed small heirloom tomatoes halved
  • 2 ounces feta or aged goat cheese
  • Handful kalamata olives (optional)


  • In a large bowl, whisk together the vinegar, garlic, oregano, salt, and pepper. Add the cucumbers, peppers, and onion and toss to mix. Cover and refrigerate for 1 to 3 hours.
  • Add the tomatoes and toss to coat. Crumble the cheese over the top and toss on the olives, if using, and serve immediately.


*What kinds of peppers should I use in my Greek salad?

Use any mild pepper, such as sliced red or orange bell peppers, or other small mild chiles, like banana peppers. Already pickled, pepperoncini peppers are another great option—they have a pretty mild amount of heat, too.