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Greek Salad #Ina Fridays


  • 1 medium head iceberg lettuce torn
  • 1/4 C pickled peppers chopped
  • 1 hothouse cucumber unpeeled, sliced 1/4-inch thick
  • 1 pint cherry or grape tomatoes halved
  • 1/2 red onion sliced in half-rounds
  • 1/2 pound feta cheese 1/2-inch diced (not crumbled)
  • 1/2 cup calamata olives pitted
  • 1/4 C shredded red cabbage

For the vinaigrette:

  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil


  1. Place the lettuce, cucumber, peppers, tomatoes and red onion and cabbage in a large bowl.

For the vinaigrette

  1. Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.