Diva Tasting: Greek Salads for Summer…

Greek Salads for Summer

Cucumber and Feta Greek-Style Salad


¼ Cup Balsamic Vinegar

3 Tablespoons Extra-Virgin Olive Oil

¼ Teaspoon Kosher Salt (Or To Taste)

¼ Teaspoon Ground Pepper

4 Cups Grape Tomatoes (1 Pound 3 Ounces), Halved

½ Cup Chopped White Onion

Cup Chopped Fresh Basil or Flat Leaf Parsley

1 ½ Cups Halved And Sliced Cucumber

½ Cup Halved Kalamata Olives

½ Cup Crumbled Feta Cheese


Step 1 Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add cucumber, olives and feta and toss to coat.

Going Greek-Style With Hummus


2 Cups Arugula

Cup Cherry Tomatoes, Halved

Cup Sliced Cucumber

1 Tablespoon Chopped Red Onion

1 ½ Tablespoons Extra-Virgin Olive Oil

2 Teaspoons Red-Wine Vinegar

Teaspoon Ground Pepper

1 Tablespoon Feta Cheese

1 4-Inch Whole-Wheat Pita

¼ Cup Hummus


Step 1 Toss arugula in a bowl with tomatoes, cucumber, onion, oil, vinegar and pepper. Top with feta. Serve with pita and hummus.

Just Greek-Style Salad


1 Large Bag Baby Spinach

3 Tablespoons Extra-Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Red-Wine Vinegar

1 Teaspoon Dried Oregano

¼ Teaspoon Salt

¼ Teaspoon Ground Pepper

2 Ripe Medium Tomatoes, Cut Into 3/4-Inch Dice

1 ½ Cups Diced Cucumber (3/4-Inch)

1 Cup Diced Green Bell Pepper (3/4-Inch)

Cup Thinly Sliced Red Onion

¼ Cup Quartered Pitted Kalamata Olives

½ Cup Diced Feta Cheese (2 1/2 Ounces)


Step 1 Whisk oil, lemon juice, vinegar, oregano, salt and pepper together in a large bowl. Add spinach, tomatoes, cucumber, bell pepper, onion, olives and feta. Toss to coat. Serve with garlic crostini or pita. Serves 4

Couscous and Feta Salad


5 Tablespoons Red-Wine Vinegar or Balsamic

1 Tablespoon Chopped Fresh Oregano

2 Clove Garlic, Minced

¼ Teaspoon Kosher Salt

2/3 Cup Extra-Virgin Olive Oil, Divided

½ Teaspoon Ground Pepper, Divided

2 Cups Multicolored Cherry Tomatoes, Halved

1 Medium Red Bell Pepper, Diced (Optional)

1 Cup Sliced Red Onion

½ Cup Pitted Kalamata Olives

4 Cups Cooked Couscous, Cooled

1 Cup Crumbled Feta Cheese

½ Cup Pine Nuts, Toasted

Chopped Fresh Basil For Garnish


Step 1 Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.

Step 2 Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.

Step 3 Add couscous, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.

Note: May use prepare Quinoa instead of couscous.


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