Greek Diced Veggie Salad

I’m sensing a pattern here.

Binge on sweets (i.e. Orange Cream Bundt Cake), wax vegetarian for a couple of days.

Sweets, veggies. Sweets, veggies.

With some “pro-tine” in between.

It’s a balancing act, and I’m alright with it.

This is a pretty salad, isn’t it?

You know what would make it even prettier?

Deep purple kalamata olives.

Which happen to be my favorite part of the salad.

And which I didn’t happen to notice I forgot until I was eating my photo subject.

Darn it!

Just imagine them there and appreciate how pretty and delicious they would be.

And enjoy a “recovery” meal with me.

Sometimes, to make this salad heartier, I’ll add some white beans and serve it with a crusty baguette.

What you put on your baguette, obviously, is up to you.

Butter is always an excellent option, but maybe – if you’re really posing as a healthster – you want to mash up some avocado with garlic and salt and schmear your carbs with deliciously healthy green mash instead.

Just a suggestion.

Either way, this is a delightful route out of elastic and back into button-up pants.


Greek Diced Veggie Salad


1 cucumber, seeded and diced
1 vine ripened (medium) tomato, seeded and diced
1 yellow bell pepper, seeds and ribs removed and diced
1/4 cup diced red onion
4-5 Kalamata olives, seeded and quartered
2 tablespoons chopped fresh parsley
1 garlic clove, minced
juice of 1 lemon
1-2 tablespoons good olive oil
1/2 teaspoon dried oregano, rubbed
kosher salt and fresh ground black pepper to taste
crumbled feta cheese

optional greens: romaine lettuce, spinach, spring greens. . . dark and leafy.

Add all ingredients, except feta, to a large mixing bowl. Toss to combine well. Spoon diced veggie salad over a bed of greens and top with crumbled feta.

Source: Slightly adapted from: Moosewood Restaurant Cooks at Home

5 thoughts on “Greek Diced Veggie Salad

  1. MMMM yum! With the exception of the kalamata olives…they’re just too briny for me! But I love Greek salad; I make mine with black beans, black olives, and grilled chicken with a mediterranean marinade. Sometimes instead of making my own dressing with olive oil & herbs, I’ll cheat & use a sun-dried tomato vinaigrette.

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