This is my go-to Greek Salad with Feta recipe. Perfect in the summer when garden tomatoes are plentiful or just substitute grape or cherry tomatoes the rest of the year!
Greek Salad with Feta
I combed the blog looking for this Greek Salad with Feta recipe. I was certain I’d posted this old favorite. Three summers of blogging and garden tomatoes and many many Greek salads, but I soon realized I had not yet posted this simple veggie packed salad and vinaigrette. My friend, Linda, shared this at a teacher’s luncheon I chaired over a decade ago. I’ve tweaked it though the years, adding peppers, tomatoes, and cukes.
When I make my Chicken Feta Kabobs, I buy the best French Feta from Whole Foods and save half of it for this salad. This cheese is nothing like the pre-crumbled version you find in those plastic containers. This feta is packed in water, and it’s mild, creamy with just a slight tang. Add a slice of classic baklava and you’ll have a Greek feast!
A Favorite Summer Salad
Yeah, yeah, French feta may not make this an authentic Greek salad, but this recipe is easy, light and perfect for the dog days of summer, especially if you have a garden full of ripe, juicy tomatoes. I could eat this every single day!
It’s a summer favorite at our house when August and the peak of tomato season arrives. My friend, Linda, who is of Lebanese descent, shared this family recipe with me years ago. I’ve tweaked it a bit by adding our favorite veggies, but the simple dressing is all hers!Print
Greek Salad with Feta
A healthy, tasty Greek salad packed with vegetables and feta cheese!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Greek
- Half a head of iceberg lettuce, chopped in cubes (may use full head if needed)
- 1–2 ripe garden tomatoes, chopped with seeds removed if desired
- 1/2 English cucumber, cubed
- 14 ounce can artichoke hearts, drained and cut in halves
- 1 red bell pepper, cut into cubes
- 1/2 cup Feta cheese, cubed (I prefer a French Feta)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
- Whisk together vinegar, lemon juice, salt, sugar, and pepper. Drizzle in olive oil, whisking to emulsify. Set aside.
- Layer lettuce on bottom of serving bowl. Arrange vegetables and cheese over lettuce. Toss with dressing immediately before serving.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #26: Eat low glycemic foods. These are items that don’t create big spikes in your blood sugar and include meats, eggs, cheese as well as some legumes, grains, fruits and vegetables. My explanation is very simplistic, so please do your own research to get a full understanding of the concept.