Greek Salad

Here’s another great Summer salad.

Greek Salad

  • 1 cup cucumber chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup canned chickpeas (garbanzo), drained, rinsed.
  • 1/4 cup Kalamata olives, pitted, sliced
  • 1/4 cup scallions, sliced (you can substitute red onion here)
  • 1/4 cup coarsely chopped parsley
  • 1/2 cup crumbled feta cheese
  • Juice of 1 lemon
  • 1 clove garlic minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2-3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons fresh mint, chopped


  1. Combine the cucumbers, tomatoes, chickpeas, olives, scallions, and parsley in a large bowl.
  2. Whisk together lemon juice, garlic, sugar, salt, and pepper for the vinaigrette in a bowl.
  3. Drizzle olive oil into lemon juice mixture in a steady stream while whisking, after it emulsifies stir in mint and adjust seasonings to taste.
  4. Pour over the combined ingredients and mix well.

Double the recipe if you are serving this as a main dish. This recipe would serve 2 as a main dish.
As a side it serves 4-6 people.
I used the whole English Cucumber for the salad pictured above which was probably 2 cups or more of the cucumber.

About Ellen am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

8 thoughts on “Greek Salad

  1. This is a standard in our house. I am amazed how many people add lettuce to Greek salad, something you never see in Greece.

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