Greek Salad

I was literally starved today when by five o'clock I haven't had lunch yet. I had to have some food to shake off this fuzzy, I am going to faint feeling that came over me.  I tossed quickly this Greek salad I now know by heart, originally from an Israeli cookbook titled 'Balkan Cooking', by Beni Sayda.  Many recipes in this book feel more like Winter comfort foods, but the Greek salad is a classic year round type of a dish. I adjusted the quantities of most of the ingredients. This portion would be one serving. I was hungry!

Greek Salad
1 baby cucumber, sliced
1 tomato, sliced
1/2 green pepper (I used a red bell pepper), sliced
4-6 pitted Kalamata olives
1/4 red onion, sliced
Up to 1 tablespoon fresh thyme leaves
1 tablespoon parsley
Feta cheese
Olive oil
Fresh black pepper

For cutting vegetables see pics.  Wash and cut vegetables. Add thyme, parsley and Kalamata olive.  Dot salad with cubed feta according to taste.  Sprinkle olive oil, squeeze a touch of lemon, salt and fresh black pepper.  So simple so good!  Enjoy!!

Use a splash of red wine vinegar instead of lemon.  Ratio of olive oil to red wine vinegar should be 3:1.  Substitute oregano for the thyme.


  1. Greek salads are so YUM! I don't usually use thyme in mine, but it sounds like a really fitting addition--must try it next time. :-)

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  3. I was as surprised as you when I saw thyme in the recipe but it works beautifully. Taste the thyme infused olive oil w/thyme bits at the end of the meal. Palate cleanser. Very refreshing.