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Greek Veggie Salad

Total Time

Prep: 25 min. + chilling


12 servings

Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. —Sue Dannahower of Fort Pierce, Florida.


  • 3 medium tomatoes, cut into wedges
  • 3 medium green peppers, julienned
  • 2 medium cucumbers, peeled and sliced
  • 2 medium onions, coarsely chopped
  • 1/4 cup olive oil
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh oregano
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) crumbled feta cheese
  • 12 pitted Greek olives
  • 6 anchovy fillets, halved


  1. In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.

Nutrition Facts

1 cup: 113 calories, 7g fat (2g saturated fat), 7mg cholesterol, 255mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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