Greek Salad (Sort Of)

Think of Greek salad as a formula for getting more of the season's best vegetables onto your family's plate: big, meaty chunks of vegetables, plus large amounts of a salty, flavorful cheese, plus olives or capers, plus dressing (anything you have stashed in the refrigerator, or a drizzle of olive oil, lemon, and salt and pepper).

Greek Salad (Sort Of)
Servings: 4 Active Time 15 mins Total Time 15 mins


  • 1 cucumber or zucchini, coarsely chopped
  • 1 sweet pepper, seeded and chopped
  • 1 tomato, tomatillo, peach, or plum, chopped
  • 1 handful of washed greens, such as spinach or arugula
  • 1 small red or white onion, chopped (optional)
  • 6 ounces salty semifirm cheese, such as feta or aged goat cheese
  • 1/2 cup olives, pitted
  • 1 small handful of fresh tender herbs (like dill or chives)
  • Olive oil and lemon juice, for drizzling
  • Flaky sea salt, such as Maldon
  • Freshly ground black pepper

Make It

1. Toss all the ingredients together in a large bowl, seasoning to taste with salt and pepper. Set aside so the salt and pepper can draw out flavor and lightly soften the vegetables, about 5 minutes, before serving.