June 6, 2021 Lunch & SaladsLeave a Comment

Traditional Greek Salad Recipe

Traditional Greek salad recipe with chunky bites of fresh cucumber, tomatoes, red onion, bell pepper, feta cubes, Greek olives, parsley, red wine vinegar and extra virgin olive oil.

Serve this dish with Mediterranean Marinated Swordfish (you can get the recipe in my eCookbook High Vibration Cooking). Use the marinade with chicken, any cut of fish, and even steak and enjoy with this classic Greek Salad.

For a plant based meal this recipe pairs well with Citrus Green Lentils, garbanzo beans and a side of rice.

GREEK SALAD FOR MEAL PREP

Making this recipe for meal prep? Keep this in mind.

• Enjoy this traditional greek salad on top of lettuce greens such as romaine, spinach, radicchio or arugula.
• Diced chicken and mix in with the greek salad for an easy grab-and-go lunch.
• Enjoy with a salmon filet, tuna in olive oil, or add garbanzo beans or lentils for a plant based lunch.

CHEF TIP

• Peel and de-seed the cucumber to remove the bitter seeds and skin. This is advised if following a lectin-free diet or if you are struggling with arthritis or joint pain.
• Dice your vegetables into 1-inch pieces.
• Reach for feta cheese from sheeps milk, or feta in brine for a more authentic flavor.
• Use high quality single origin extra virgin olive oil (organic preferred). Using high quality ingredients will improve the flavors of the salad.
• Add capers or fresh mint if desired.

IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING SALADS

• Black Lentil & Pomegranate Salad
• Big Italian Green Salad
• Curried Cauliflower Couscous Salad
• Grilled Corn Mexican Salad
• Halloumi Salad with Green Beans & Cucumber

Traditional Greek Salad Recipe

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• Author: Chef Whitney Aronoff
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Raw
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Traditional Greek salad recipe with chunky bites of fresh cucumber, tomatoes, red onion, bell peppers, feta and olives. Finished with a drizzle of red wine vinegar and extra virgin olive oil.

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Ingredients

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• 2 cucumbers, peeled & deseeded
• 6–8 small tomatoes, quartered
• 1 bell pepper, red or orange, small diced
• 1/2 small red onion, small diced
• block of feta cheese, cut into 1/2-inch cubes
• 1/4 c red wine vinegar
• 1/4 c extra virgin olive oil
• 1/4 c minced flat leaf parsley
• 1 tsp sea salt
• 1/2 tsp coarse black pepper

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Instructions

1. Peel the cucumbers. Sliced in half and de-seed. Sliced the cucumber halves again into quarters, then dice into 1-inch pieces. Add to a large mixing bowl. 
2. Sliced the small tomatoes into quarters. Follow with the bell pepper, red onion and feta, dicing them into 1-1/2 inch pieces. Add to the bowl. Drizzle with red wine vinegar and olive oil. Toss well. 
3. Season with sea salt and coarse black pepper. Garnish with parsley. Toss one more time and serve. Enjoy immediately or store in an air-tight container and enjoy for up to 5 days. 

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Notes

• Peel and de-seed the cucumber to remove the bitter seeds and skin. This is advised if following a lectin-free diet or if you are struggling with arthritis or joint pain.
• Dice your vegetables into 1-inch pieces.
• Reach for feta cheese from sheeps milk, or feta in brine for a more authentic flavor.
• Use high quality single origin extra virgin olive oil (organic preferred). Using high quality ingredients will improve the flavors of the salad.
• Add capers or fresh mint if desired.

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