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greek inspired salad with block of feta on top

Greek Salad From the Garden

Print Recipe
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Author Jodie Randolph

Ingredients

  • Base of lettuce from the garden
  • 4 ripe tomatoes cut into large chunks (I subbed cherry tomatoes for this one)
  • 1 English cucumber sliced into rounds or half moons
  • 1 green bell pepper sliced into rings
  • 1 small red onion thinly sliced
  • 1 cup briny Kalamata olives
  • 200 g tangy feta cheese cut into large chunks or crumbled
  • 1 teaspoon dried oregano
  • Fresh dill for garnish
  • Sea salt and black pepper to taste

Additions

  • 4 whole pepperochini optional
  • 1 small raw beet, diced or shredded optional

Instructions

  • Start by washing all the fresh veggies under cold water. Cut the tomatoes into large chunks, slice the cucumber into rounds, and cut the green bell pepper into rings. Thinly slice the red onion.
  • In a large bowl, combine the tomatoes, cucumbers, bell peppers, red onion, and Kalamata olives.
  • Sprinkle the dried oregano, sea salt, and black pepper over the salad ingredients. Drizzle the dressing over the top. If desired, add a squeeze of fresh lemon juice for extra tanginess.
  • Place the large chunks (or crumbles) of feta cheese on top of the salad. Garnish with fresh dill and oregano.
  • Toss everything gently to combine.