Go Back
Email Link
Print
Smaller
Normal
Larger
Grilled Greek Salad
No ratings yet
Print
Ingredients
3
medium-sized
firm tomatoes, stem removed and cut in half
4
small Persian cucumbers
cut in half lengthwise
1
green bell pepper
sliced into 1/2-inch thick rings with the membrane and seed discarded
1
small red onion
sliced into 1/2-inch thick rings (keep in whole slices for grilling)
olive oil
⅓
cup
crumbled feta cheese
¼
cup
pitted kalamata olives
For the dressing:
¼
cup
extra virgin olive oil
1
tablespoon
red wine vinegar
1
teaspoon
dried oregano
¼
teaspoon
salt
Instructions
Preheat grill to medium-high heat.
Make dressing by whisking the extra virgin olive oil, red wine vinegar, oregano, and salt. Set aside.
Brush all vegetables (tomato, cucumber, bell pepper, red onion) with olive oil on the cut side.
Place vegetables on the grill and grill 4-5 mintues on one side to add a little color and smoky flavor. Vegetables do not need to be turned.
Remove from grill and allow to cool until they are cool enough to handle.
Chop each tomato half into four pieces and each Persian cucumber half into three pieces.
Separate the red onion into individual rings.
While still warm, place vegetables in a bowl. Toss with dressing.
Add feta cheese and pitted kalamata olives for one last gentle toss before serving.