Maximum Living Greek Salad


Maximum Living Greek Salad

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If you are tired of your same old, everyday salad, then why not switch it up? Your tastebuds will think you've been transported to the Mediterranean with this Greek Salad recipe. 



  • 1 1/2 tablespoons red wine vinegar

  • 1 teaspoon lemon juice from 1 lemon

  • 1 teaspoon fresh minced thyme

  • 2 teaspoons minced fresh oregano leaves

  • 1/2 teaspoon table salt

  • 1/8 teaspoon ground black pepper

  • 1 medium clove garlic, pressed through garlic press or minced (about 1 teaspoon)

  • 6 tablespoons olive oil


  • 1/4 medium red onion, sliced thin (about 1/4 cup)

  • 1/4 medium white sweet onion, sliced thin (about ¼ cup)

  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 4 cups)

  • 6 large vine-ripened tomatoes (about 2 pounds), each tomato cored, seeded, and cut into 12 wedges

  • 1/4 cup loosely packed torn fresh Italian parsley leaves

  • 1/4 cup loosely packed torn fresh mint leaves

  • 6 ounces jarred roasted red bell peppers, cut into 1/2 by 2-inch strips (about 1 cup)

  • 20 large kalamata olives, each olive pitted and quartered lengthwise

  • 5 ounces feta cheese, crumbled (1 cup)


1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 15 minutes.

2. Add tomatoes, Italian parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

* Also try adding a can of White Albacore Chunk Italian Tuna to the salad for extra protein, its great!