Greek Salad

Instead of including chunks of feta in this classic salad, I’ve used it in the dressing to reduce the carbs a bit. Greek feta is usually a lot softer and creamier than other kinds. You can prepare the dressing up to a week in advance and refrigerate it. Make this appetizer into an entrée by topping it with a piece or seared salmon or grilled chicken. I also enjoy it with Great Northern white beans. Substitute spinach for arugula, if you prefer.

Chef Mike Isabella

  • Enlarge Thumbnail for Greek Salad
    • Phases234
    • 6
    • 20 Minutes
    • 20 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 5g
    • 7g
    • 2g
    • 2g
    • 13g
    • 140


  • Feta dressing:
  • ⅓ cup crumbled feta cheese
  • 2 tablespoon brine (liquid) from feta
  • 3 tablespoons fresh-squeezed lemon juice
  • 4 tablespoons extra-virgin olive oil
  • Salad:
  • 1 cup chopped plum tomatoes (about 4 tomatoes)
  • ¾ cup peeled, diced, seedless (English) cucumber
  • ½ cup finely diced red onion, outer layer of skin and core removed
  • ¾ cup diced green bell pepper, seeded and stem removed
  • ⅓ cup pitted and quartered black olives
  • 2 cups arugula
  • 2 tablespoon dried oregano
  • 1 teaspoon salt


  1. In a blender, purée the feta, brine, lemon juice and olive oil.

  2. In a salad bowl, mix together tomato, cucumber, onion, bell pepper and olives. Add oregano, feta cheese dressing and salt and mix well. Add arugula and toss gently to avoid bruising it.