Greek Vegetable Salad

4.60 from 5 votes

Greek Vegetable Salad with marinated feta cheese is a fresh, crunchy twist on the classic Greek salad! This vibrant dish combines juicy tomatoes, crisp cucumbers, and sliced bell peppers, olives, and red onion, then topped with marinated feta cheese for a burst of flavor. Perfectly seasoned with a drizzle of olive oil, fresh herbs, and a sprinkle of oregano, it brings a taste of the Mediterranean to your table.

Prep Time30

Additional Time2

Total Time2 30

Course: Side Dishes - Salads

Cuisine: Greek

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Feta Cheese

1 block (8-ounce) feta cheese
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 dried red chiles such as cayenne
2 teaspoons whole black peppercorns
2 strips lemon zest (each 1-inch long)
1/4 cup lemon juice about 1 large lemon
2/3 cup olive oil or to cover

Salad

5-6 medium tomatoes seeded and cut into 1-inch pieces
2-3 medium cucumbers seeded and cut into 1/2-inch pieces
1 large green bell pepper seeded and cut into 1/2-inch pieces
1 medium red onion cut into 1/2-inch chunks
2 tablespoons chopped fresh oregano
4 cloves garlic minced
1/4 cup fresh lemon juice
1 jar (12-ounce) marinated artichoke hearts undrained
1 cup pitted and halved Kalamata olives
2-3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste

Instructions

Marinated Feta Cheese

Place cheese, herbs sprigs, chiles, peppercorns and lemon zest in 1 or 2 jars (depending upon the size you have). Whisk together lemon juice and olive oil. Pour over cheese. Seal and refrigerate two days.

Salad

Combine all ingredients in a large bowl. Add feta cheese and carefully toss.

Notes

MAKE AHEAD:

The feta cheese can be made 3-4 days ahead of time.
Salad can be combined 1 day ahead of time with dressing left off.
Add dressing when ready to serve.

Nutrition