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Greek Summer Veggie Salad

With tomatoes ripening and cucumbers maturing on the vines, it’s a great time to enjoy fresh garden veggies!


2 cucumbers (sliced in quarters lengthwise, then 1/4 to 1/2 inch chunks)

2 peppers yellow or red (sliced to the same size as cucumbers)

3 cups of cherry tomatoes

1/2 to 1 red onion diced to 1/4 inch pieces (depending on your taste for onions)

1 cup kalamata olives, pitted

crumbled feta (optional, sprinkled on top after veggies are mixed with dressing)

Chopped fresh basil (optional)


1 clove garlic minced

2 tablespoons red wine vinegar

Grated zest and juice of 1 lemon

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup extra virgin olive oil or avocado oil

Add minced garlic to a pint sized mason jar or some container you can shake vigorously with a good seal or you can also use a stick blender. Add vinegar, lemon juice and zest, oregano, salt , and pepper. Shake well Then add oil shaking well or whisking until an emulsion forms..

Pour dressing over veggies just prior to serving. May add some crumbled feta. Chopped fresh basil is a nice touch also .

Serve with your favorite grilled protein for a yummy summer meal.

Bon appetit! Lisa


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