Greek Salad

It seems like I’ve had such a busy summer so far. I’m hoping for at least a little reprieve before the back-to school busyness sets in. Anyway, since I’ve been a busy bee, I really have not had time (or energy, to be honest with you) to tackle any new projects. Sooooo, I’m going to put on a “re-run” for you today of a recipe I posted last summer. It’s a good one!


Since I made this for a brunch with some of my favorite ladies the other day, I thought I would share the recipe. Also, since some of these ingredients are still in season where I live, now’s the perfect time to enjoy this colorful and delicious Greek salad. The best part about it? If you don’t like certain ingredients, they can easily be subbed by something else and it still turns out good. For example, I didn’t have any feta cheese or kalamata olives the other day, so I substituted small chunks of mozzarella and black olives (see? I’m really not that with the program). In my humble opinion, it was still yummy. I originally got the recipe from a Penzey’s Spice catalog and make it every summer, sometimes for picnics or events, other times just for us to feast on for dinner.

Recipe for Greek Salad
10 large ripe tomatoes
1 large cucumber
1 cup kalamata olives, pitted
1 large onion
15 small pickled peppers
1 cup crumbled feta cheese
2 TB fresh parsley
2 TB Greek Seasoning
1/2 cup olive oil
1/3 cup red wine vinegar
2 tsp sugar

5 thoughts on “Greek Salad”

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