Greek Veggie Salad Recipe
Greek Veggie Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. —Sue Dannahower of Fort Pierce, Florida.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 medium tomatoes, cut into wedges
  • 3 medium green peppers, julienned
  • 2 medium cucumbers, peeled and sliced
  • 2 medium onions, coarsely chopped
  • 1/4 cup olive oil
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh oregano
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) crumbled feta cheese
  • 12 pitted Greek olives
  • 6 anchovy fillets, halved

Directions

In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies. Yield: 12 servings.
Originally published as Greek Veggie Salad in Light & Tasty April/May 2005, p39

Nutritional Facts

1 cup: 113 calories, 7g fat (2g saturated fat), 7mg cholesterol, 255mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 3 medium tomatoes, cut into wedges
  • 3 medium green peppers, julienned
  • 2 medium cucumbers, peeled and sliced
  • 2 medium onions, coarsely chopped
  • 1/4 cup olive oil
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh oregano
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) crumbled feta cheese
  • 12 pitted Greek olives
  • 6 anchovy fillets, halved
  1. In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies. Yield: 12 servings.
Originally published as Greek Veggie Salad in Light & Tasty April/May 2005, p39

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