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Crisp & Colorful Summer Salad {Greek Salad}

It feels like Summer arrived overnight! We’ve had the fans on full blast and wondered if we were back in Hawaii again!:)

It’s on hot days like this that I like to pull out recipes that seem “cool”. This one is a Summertime favorite around here. We eat it with anything barbecued ~ chicken, sausage, or even burgers. It’s also one of those recipes that is even better the next day, so I like to make a big batch for leftovers. It does require a fair bit of chopping, but after chopping a kazillion things in the camp kitchen, I’ve developed a few techniques that make it a bit quicker. I’ll fill you in on that as we go.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe.

This salad can be adapted for your vegetable preferences, but this is what we use for ours: red pepper, yellow pepper, green pepper, red onion, tomato, and usually an english cucumber (but I forgot to buy one!).

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

Rinse all the veggies well. To chop the peppers, cut each pepper in half, remove the seeds, and cut into long, thin strips.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

Once the strips are cut, grab an entire handful of strips (I did a whole pepper as a handful) in your left hand, and dice the whole bundle at once. {Of course, you MUST use a sharp knife. I like serrated edged knives for peppers and tomatoes.}

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

To dice the red onion, cut a checkerboard pattern in the onion by slicing almost to the bottom of the onion in two different directions.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

Then, turn the onion on its side and slice all the way through.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

Ta da! Instant dices!

I do the tomato the same way.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

If I had remembered to buy an English cucumber, I would have diced it as well…  Once all the veggies are diced, stir them together in a big bowl.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

Don’t they look so colorful and pretty? Once they are stirred together, add drained, pitted black olives (or Calamata olives if you want a true Greek salad flavor) and feta cheese.

Greek Salad recipe - Celebrate the hot days of summer with this crisp and cool salad recipe

I will include the homemade dressing recipe below (which is really easy and yummy), or you can serve it with Kraft Greek with feta dressing.

We use the leftover of this salad in lots of ways. Adding chopped grilled chicken makes it a great dinner salad, and for lunch today I put it in a tortilla wrap with ham and guacamole. I thought it was delicious!

What are some of your favorite summertime salad recipes?

Crisp & Colorful Summer Salad {Greek Salad}

Crisp & Colorful Summer Salad {Greek Salad}

Ingredients

  • 1 large green, red, or yellow pepper, or combination of all
  • 2 large tomatoes
  • 1 whole English cucumber
  • 1 small red Spanish onion
  • 25 Calamata olives, or a can of diced, pitted black olives
  • 3/4 cup feta cheese
  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Mix diced veggies together in a large bowl and toss. Mix dressing ingredients and pour over the veggies. Mix in the cheese and olives and toss again.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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4 Comments

    1. Audrey Amunrud made up this summer salad: Lettuce, cantaloupe, cucumbers mixed with Mayo or Miracle Whip.

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