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10 Minute Greek Salad

10 Minute Greek Salad

Using feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either. 


1/2 Small Red Onion (Thinly Sliced)

5 Ounces Baby Spinach

1 Cup Pitted Kalamata Olives

1 Green Bell Pepper (Thinly Sliced)

1/2 Cup Balsamic Dressing

1/2 Seedless English Cucumber (Thinly Sliced)

4 Small Tomatoes (Cut Into Wedges)

6 Ounces Chunk Feta (Sliced)

1/4 Teaspoon Dried Oregano

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Baguette (Sliced)

Rinse sliced red onion with cold water.  Drain well and pat dry with paper towels.  In large-size bowl toss baby spinach, olive, and bell pepper with dressing.  Divide among 4 bowls. 

Top bowls with cucumbers, tomatoes, onion, and feta.  Garnish with oregano.  Season with kosher salt and pepper. 

Serve with sliced baguette.

Serves 4

Prep Time:    10 Minutes

Cook Time:    0 Minutes

Total Time:   10 Minutes

“Work With What You Got!”

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Victoria Glavin Hart