Greek Salad

October 21 2019 

I love this Greek Salad...it's simple as can be and the flavors are bright and fresh.  The herbs (mint, parsley, chives, and cilantro) pop this salad.  And, if you want to wow people, form a cucumber slice into a circle and dish the salad into the middle of the round.  Hello...

 

There isn't a lot to say about it except MAKE IT!!
 

Greek Salad

Serves 6-8

 

2 cups cherry tomatoes

1/2 small english cucumber, diced

1 red pepper, cut into 3/4” pieces

1 cup pitted Kalamata olives

8 ounces feta cheese, broken into 3/4” chunks

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

2 tbsp chopped fresh cilantro

2 tbsp chopped fresh mint

2 tbsp lemon juice

1 clove garlic, minced

1 tsp dried oregano

1 tbsp kosher salt

1/4 tsp fresh ground pepper

1 tsp za’atar or sumac, optional

1/2 cup extra-virgin olive oil

2 English cucumbers, whole

 

In a large bowl, combine tomatoes, diced cucumber, peppers, olives, feta and fresh herbs.

 

In a small bowl, whisk lemon juice, garlic, oregano, salt, pepper and sumac, if using.  Whisk in oil.  Add to tomato mixture and combine gently.

 

With a mandolin or cheese slicer, carefully cut wide strips down the length of the whole cucumbers.  When you reach the seeds, cut strips from the other side.  You will need one to two strips per serving, depending on the size of the portion.

 

Shape the cucumber into a ring, overlapping the ends and place on individual serving plates.  Fill cucumber rings with salad.  Serve and enjoy!

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT