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Greek Vegetable Salad

The Goods
  • Dressing
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano leaf
  • 1 teaspoon dried basil leaf
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Medium Grind Black Pepper
  • 3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • 2 teaspoons minced garlic
  • Salad
  • 1 medium cucumber, diced
  • 1 medium green pepper, diced
  • 2 medium celery stalks, diced
  • 4 medium Roma tomatoes, seeded and diced
  • 1/2 cup diced red onion
  • 1 cup crumbled Feta cheese
  • 1/2 cup Kalamata olives, pitted
  • 1-1/2 tablespoons finely minced Italian flat leaf parsley
8 servings
Prep Time:
20 min
Total Time:
20 min
Make Good is Easy

Dressing:  Combine vinegar, lemon juice, mint, oregano, basil, salt and pepper in a large mixing bowl; let sit 2 minutes to blend flavors.  Whisk in olive oil and garlic.

Add diced vegetables and stir until well coated.  Mix in cheese, olives and parsley; blend well.

TIP:  This refreshing salad turns into a light dinner when paired with fresh warm pita wedges.  Also, try dressing as a marinade for grilled chicken or shrimp.


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