Greek Salad Recipe

I spend way too much time here talking about the weather. I go on and on about how I love the rays of sun peeking through my kitchen window and how little I appreciate a heavy downpour of snow. Friends have so much more to talk about then that boring I right? So I will skip that for today and just say this: the last thing any of us want to be doing right now is standing over a hot stove, stirring food simmering in a pot. In an effort to stay cool we have just a few options at meal time: a) Find a male family member and tell them how great they are at grilling. ;) lucky for me, my husband just so happens to be insanely talented at the grill b) Buy a pie of pizza and call it a night. c) Throw together a filling salad. This one is perfection. It may take an exorbitant amount of slicing to get it done but no sweating in the sweltering heat will need to be endured. It's really good for you and the ingredients are easy to find at your local grocery store. Plus I made a video demonstrating how I personally prepare this salad and it went up as my weekly Youtube installment this week. Go and watch it here if you'd like, or read till the end of the post where I will insert as usual.

There are so many variation options as well. If you have an extra 10 minutes, breaded eggplant strips would be an excellent addition. Minus the feta cheese of course (for kashrut reasons) grilled chicken strips are just the thing. Brined olives or kalamata olives are usually ideal with greek salads, I personally prefer black olives though. Whatever you do, have fun with it and make it your own. 

Greek Salad:


2 Large Cucumbers, Sliced into thin rounds
1 Medium Yellow Pepper
1/2 of a Medium Red Onion, Cut into Slivers
1 Cup Grape Tomatoes, Sliced in half
1/2 Cup Black Olives, sliced in half
1/2  Cup Crumbled Feta Cheese (1 Container Haolam already crumbled)


1/2 Fresh Lemon, Juiced or 1 Tsp. Lemon Juice
2 Tablespoons of Olive Oil
1 Tsp. Fresh Chopped Garlic
1 Tsp. Fresh Chopped Cilantro
1 Tsp. Mint Spice


Toss the chopped veggies with the dressing ingredients and serve. 

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