Greek Salad

I was invited to a barbeque by a neighbour, Dee, and she served this salad.  That was almost 20 years ago and I am still using her salad dressing recipe.  I have added lettuce to the salad but our favourite way is with cooked, cold pasta spirals mixed right in.


  • 1 English cucumber, sliced and quartered
  • 3 plum tomatoes, cubed
  • 1 slice red/spanish/vadalia onion, diced
  • 1 small tin sliced and pitted black olives, drained
  • 1/2 block goat feta, cubed


  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 3 tbls honey
  • 1 1/2 teas salt
  • 1/4 teas dry mustard
  • 1 teas mint leaves
  • 2 teas oregano
  • 2 teas thyme


  1. Combine salad ingredients in a bowl.
  2. Prepare salad dressing in a blender.
  3. Drizzle salad with dressing.
  4. Store remainder of salad dressing in the refrigerator.

The salad dressing is always better made ahead to allow the herbs to infuse the dressing with flavour.


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