My Version of a Greek Salad

Recipe of the Month: My Version of a Greek Salad


1 small cucumber sliced and quartered

1 box(can) of garbanzo beans, rinsed and drained

3 green onions sliced – include the green part

3-4 Tables spoons fresh dill chopped

½ cup feta cheese

¼ – ½ cup kalamata olives sliced

½ c grape tomatoes sliced

¼ cup chopped yellow pepper

¼ cup chopped orange pepper

½ teaspoon dried oregano

¼ cup olive oil

1/8 cup red wine vinegar

2 hand fulls lettuce or spinach (optional)


Mix all the veggie ingredients together, sprinkle with the olive oil and the vinegar – toss!


This salad actually started out quite differently.  I had some dill that I wanted to use while it was still good.  I love garbanzo beans, dill, cucumbers, and feta cheese together.  So that is what I set out to do.  But then when I decided to have baked chicken I started thinking a Greek Salad would add a little spice and color so I checked my fridge for available ingredients and came up with my version of a Greek Salad.  I have included 2 pictures because there are actually 2 ways you can serve this salad.  The first one is with lettuce, spinach or some greens mixed in like a typical salad.  The second is without the greens – served in a pita pocket or just on a piece of toast – bruschetta style.  Also great as a meal salad.

You can add radishes or veggies you have on hand that you like and you can increase or decrease the amounts of any that I have included if they are not your favs.  Enjoy!

Posted in Recipe of the Month.