I truly love the summer season because of all the fresh fruits and vegetables that are available. I seem to eat healthier during the summer months then I do in the winter months for that simple reason.

When it’s hot outside, I rarely turn on my oven or use my stove. In the summer, I prepare meals that are quick and easy using lots of fresh produce like I did with this greek salad.

This Greek Salad is full of good for you vitamins and minerals so you don’t have to feel guilty at all indulging. This salad is not one of those pretty delicate salads, it’s a bold salad with big bites of vegetables drizzled with a tangy vinaigrette and topped with a pile of feta cheese.

I know you will enjoy! Please leave a comment or post a picture of your rendition of this salad, I’d love to see how yours turned out.

Check out this Garden Fresh Summer Soup, it’s a perfect compliment to this Summer Greek Salad.

AuthorAdminDifficultyBeginner

Yields1 Serving
Prep Time-23 minCook Time-1 minTotal Time-23 min
Ingredients
 4 oz Grape Tomatos - halved
 6 oz English Cucumber - cubed
 4 oz Red Onions - cubed
 3 oz Lg. Black Olives
 3 oz Kalamata Olives
 4 oz Bell Pepper - cubed
 4 oz Sweet (red, yellow, orange) Pepper - cubed
 4 oz Chickpeas (drained & rinsed)
 3 oz Feta cheese
How to Make It
1

If you're not using organic vegetables, I recommend soaking all vegetables for 20 minutes in a vinegar (3 TBS) and water (8 oz) solution to pull out impurities.

2

Dry off all vegetables, drain excess liquid off black olives and drain kalamata olives by placing on a paper towel.

Chop all vegetables up in big chunks, this is a bold and flavorful salad and you want to get big chunks of everything.

Combine all chopped ingredients and the olives in a large serving bowl and toss with an Italian or light vinaigrette dressing.

3

Before serving, sprinkle with feta cheese.

Ingredients

Ingredients
 4 oz Grape Tomatos - halved
 6 oz English Cucumber - cubed
 4 oz Red Onions - cubed
 3 oz Lg. Black Olives
 3 oz Kalamata Olives
 4 oz Bell Pepper - cubed
 4 oz Sweet (red, yellow, orange) Pepper - cubed
 4 oz Chickpeas (drained & rinsed)
 3 oz Feta cheese

Directions

How to Make It
1

If you're not using organic vegetables, I recommend soaking all vegetables for 20 minutes in a vinegar (3 TBS) and water (8 oz) solution to pull out impurities.

2

Dry off all vegetables, drain excess liquid off black olives and drain kalamata olives by placing on a paper towel.

Chop all vegetables up in big chunks, this is a bold and flavorful salad and you want to get big chunks of everything.

Combine all chopped ingredients and the olives in a large serving bowl and toss with an Italian or light vinaigrette dressing.

3

Before serving, sprinkle with feta cheese.

SUMMER FRESH GREEK SALAD

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