This delicious Mediterranean based salad is perfect as a light lunch or dinner or as an accompaniment to a meat based meal.

Salad Ingredients:

  • 1 English cucumber, cut lengthwise, seeded, and sliced ½-inch thick
  • 1 green bell pepper, chopped into 1-inch pieces
  • 1 red bell pepper, chopped into 1-inch pieces
  • 3–4 Roma tomatoes halved and cut into ½ inch slices
  • 5 ounces sheep’s milk feta cheese, cut into ½ inch cubes
    (you can use cow milk feta but I find sheep milk has a richer flavor.)
  • ⅓ cup thinly sliced red onion
  • ⅓ cup sliced pepperoncini
  • ½ cup pitted Kalamata olives

Greek Dressing:

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano, more for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper


  1. Thoroughly mix all the dressing ingredients
  2. Combine all the salad ingredients and toss with dressing
  3. Serve