• Cooking Time:
  • Servings: 4
  • Preparation Time: 15


This is an easy and refreshing recipe that was shared to me by a cousin who worked in a Greek restaurant. The secret ingredients are rice wine vinegar (if you have some but red wine vinegar also works) and basil.


  • 2-4 ripe tomatoes, cut into chunks
  • 1/2 to 1 onion, thinly sliced (and soaked in cold water to reduce the taste)
  • 2 lebanese cucumber, cut into bite-size chunks
  • 1 small red bell pepper, seeded and chunked (optional)
  • 1/2 to 1 cup Kalamata black olives, pitted
  • Several sprigs fresh basil, about 1/2 cup
  • 1/2 block of Greek feta or greek feta-style tofu (optional)
  • 1/4 cup (a couple of glugs) extra-virgin olive oil
  • 3 tablespoons (3 splashes) of rice wine or red wine vinegar
  • 1 teaspoon dried oregano, crushed in palm of your hand
  • Sea salt and black pepper to taste


  • Combine vegetables, olives, and basil in a large bowl. Rest sliced feta (or feta-style tofu) on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

Categories: Greek  Lettuce/Vegetable 
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