** This post originally appeared on my recipe site Gimme the Yum and is now presented here as the site no longer exists **
For a fresh, zingy salad that is light but filling, try this amazingly uncomplicated layered greek salad. With its combination of summery vegetables, the creamy and tart feta and the tantalizing dressing, this is a great accompaniment to any meat dish, or a great meal all on its own.
The secret to its amazing flavor is in the layering. The order is important, and when you get it right, it is as impressive to look at as it is to taste! The best part is that if you don’t like a vegetable, you can leave it out! Replace it with something you DO like. Nothing will get the mouth watering more readily than this tastebud tingling sensational salad.Print
Layered Greek Salad
- Yield: 8 1x
- Category: Salad
- Cuisine: Greek
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 3 Tbsp white wine vinegar
- 1/2 tsp ground cumin
- 1/2 C olive oil
- 1 1/2 tsp chopped fresh basil
- 1/8 tsp freshly ground pepper
- 1 bunch thinly sliced scallions
- 1/2 C chopped fresh mint leaves
- 1/2–3/4 C pitted and quartered Greek olives
- 1/2 lb feta cheese, diced
- 2 large cucumbers, peeled and diced
- 2 sweet peppers, diced
- 4 large tomatoes, seeded and diced
- 1 C mangetout (snow pea pods)
- To make the dressing, place the garlic, salt, lemon juice, vinegar, cumin, oil, basil and pepper into a small jar and shake together until combined. Set aside.
- Mix together the scallions, mint, olives and feta to create a mix.
- In a large glass bowl, add a layer of each vegetable with a layer of the olive/feta mixture between them. Keep going until all of your vegetables are used up, reserving enough of the olive mixture for the top.
- Pour your salad dressing over the whole thing evenly.
- Refrigerate until it is time to serve.