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Rach shares her recipe for an easy Greek salad made with cucumbers, tomatoes, red onion, kalamata olives, a simple lemon-EVOO dressing and fresh herbs.

It pairs perfectly with her Roasted Eggplant Dip, Greek-Style Shrimp Scampi with Ouzo, and Lemon-Garlic Rice Pilaf with Toasted Pine Nuts.

Ingredients

  • 2 medium-large vine or heirloom tomatoes, seeded and chopped
  • 3 Persian cucumbers, chopped or diced
  • 1 small red onion, chopped
  • ¾ cup pitted Kalamata olives, coarsely chopped
  • 8 to 12 ounces Greek feta, coarsely crumbled
  • 1 cup fresh mint, parsley, dill combined, chopped
  • 2 tablespoons fresh oregano, chopped
  • Juice of 1 large ripe lemon
  • About ¼ cup extra-virgin olive oil (EVOO)
  • Salt and pepper or red pepper flakes

Yield

Serves: 4 to 6

Preparation

Combine salad in mixing bowl and dress with lemon juice, EVOO, salt and black or red pepper to taste.