Recipe for Famous Greek Salad


2 to 3- large red ripe plum tomatoes –cut/chopped in medium quarter pieces

1- whole peeled (skin off) ‘English’ cucumber – cut into ½ cm slices (round rings)

1 – medium red onion – cut into thin slices

1 cup – 15-18 med Kalamata olives ( rinsed) (option using pitted Kalamata olives)

½  – Green bell pepper –cut in ½ cm rings

½  – Red bell pepper –cut in ½ cm rings

Feta cheese – preferably Greek 150g (‘torn’ into pieces)

⅓ cup fresh mint leaves

3 or 4 – pepperoncini peppers pickled


½  cup Extra virgin olive oil (preferably Greek)

3- tablespoons of red wine vinegar

Juice from ½ medium lemon

1- teaspoon dried oregano

1-  teaspoon fresh thyme

¾  teaspoon sea salt

Fresh ground pepper – to taste

Directions 1: In a bowl add all the dressing ingredients and briefly Wisk

Option – can add one minced garlic clove

Directions 2:

In a large bowl, add tomatoes, cucumber, onion, olives, green & red peppers, feta cheese, and pepperoncini peppers.

Directions 3: Pour dressing all over a bowl of vegetables. Gently toss to mix the dressing with the vegetables. Garnish with fresh mint leaves.