Layered Greek Salad

The picture says it all. This is a beautiful way to serve one of Europe's best salad recipes. You won't even feel badly about ruining the presentation once you taste how good it is.

This is a beautiful way to serve one of Europe’s best salad recipes.

You’ll Need

  • 4–6 mini seedless cucumbers, sliced
  • 2 cups cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 small red onion, diced
  • 1 cup pitted Kalamata olives
  • 1 package feta, crumbled or cubed
  • ¼ cup fresh oregano, chopped
  • 2 Tbsp fresh mint, chopped
  • Juice of one lemon
  • 3 Tbsp red wine vinegar
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • Kosher salt and freshly ground pepper

Prep and Cook

  • Starting with cucumber slices, layer vegetables, olives, feta and fresh herbs in a large round, glass salad bowl (a straight-sided trifle bowl is perfect to show off the colourful layers).
  • Cover and transfer salad to the refrigerator.
  • In a small bowl, whisk together lemon juice, vinegar, garlic, dried oregano and salt and pepper. While whisking, slowly add the olive oil.
  • Dressing can be made up to 3 days ahead.
  • Pour the dressing over the salad and serve immediately, ensuring that each plate includes a little bit of everything. Adjust quantity of dressing as needed.


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