This Greek Salad recipe via Martha Stewart is perfect for Summer and my continuing goal to live a healthier lifestyle.  You can’t beat a ripe Summer tomato and fresh vegetables from the garden. I just picked up some tomato plants for our backyard garden. Cucumber plants are fun to grow as well, but they really spread and take over! I am trying to eat more vegetables and adding feta cheese to the mix makes it all the more fun!

greek salad recipe

Ingredients for the Greek Salad Recipe

  • 4 large hearts romaine lettuce, torn
  • 2 cups feta cheese, crumbled
  • 2 English cucumbers, chopped
  • 2 tomatoes, preferably heirloom, chopped
  • 1 green bell pepper, seeded, ribs removed, and cut into strips
  • 1 red bell pepper, seeded, ribs removed, and cut into strips
  • 1 yellow bell pepper, seeded, ribs removed, and cut into strips
  • 1 medium red onion, chopped
  • Kalamata olives, pitted
  • Green olives, pitted
  • Anchovies (optional)
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Coarse salt and freshly ground black pepper
  • Store-bought stuffed grape leaves (optional)

Directions for Greek Salad Recipe

  1. Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.
  2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

 

And for dessert!  Bluebird cupcakes, Green Velvet cupcakes and these to die for chocolate cups!

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