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+ servings

Loaded Greek Salad

Prep Time20 mins
Resting time30 mins
Course: Sides
Cuisine: Greek
Servings: 6
Author: Pam - For the Love of Cooking / Original by Ina Garten



  • 4-5 medium vine ripened tomatoes, cut into bite sized pieces
  • 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1/2 yellow bell pepper, large diced
  • 1/2 red onion, sliced thinly
  • 1/2 inch diced feta (not crumbled), to taste
  • 1/2 cup kalamata olives, pitted


  • 1/4 cup red wine vinegar
  • 2 cloves of garlic, minced
  • 1/2 tbsp fresh oregano, minced
  • 1/2 tsp Dijon mustard
  • 5 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste


  • Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.
  • Make the vinaigrette by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl. 
  • Slowly add the olive oil to make an emulsion. Taste then season with sea salt and freshly cracked pepper, to taste. 
  • Pour the vinaigrette over the vegetables in the bowl. 
  • Add the feta and olives then toss lightly. Set aside to allow flavors to mingle for 30 minutes. 
  • Toss before serving and add a bit of freshly cracked black pepper, if desired. Serve. Enjoy.