The Dish | Spring Greek Salad

Greek salads epitomize the essence of spring and summer. On a warm and inviting day, with vegetables at their freshest, there’s no better time to enjoy this classic dish. The addition of aromatic fresh herbs and rich, creamy feta cheese make this recipe the perfect vibrant accompaniment to anything sizzling off the grill — or equally delicious as a light, standalone meal.

  • 1/2 pound of ripe tomatoes. Personally, I love using cherry tomatoes.
  • 4-6 Persian cucumbers, sliced or diced
  •  1 small red onion, diced
  • 1/2 cup herb medley: basil, mint, dill, cilantro – any and all; chop 
  • 1/2 cup feta cheese (optional)
  • 1/2 cup Greek olives, pitted


  • ½ teaspoon salt and pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • For the dressing, whisk salt, pepper and lemon juice together, then whisk in the olive oil until combined.
  • Place all salad ingredients (minus the dressing) together in a wide, shallow bowl.
  • Drizzle salad makings with half the dressing and toss; repeat with the remaining dressing until ingredients are lightly dressed.
  • Add any extra salt/pepper as needed

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