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I enjoy the assortment of vibrant peppers in this Greek Salad with Peppers, but feel free to use a single color if that’s what you have available. Whenever my garden tomatoes aren’t ready, I turn to this version of Greek Salad with cherry tomatoes and plenty of peppers.
PIN Chopped Greek Salad with Peppers to save for later!
During my trip to Greece, I discovered that every little restaurant had a dish called country salad or village salad, featuring cucumbers, tomatoes, onions, green peppers, Kalamata olives, and Feta, all dressed with oregano-infused dressing. I noticed that many American versions of such salads were missing peppers.
However, I especially appreciate the addition of peppers in this Greek Salad with Peppers. It’s a simple salad that I’ve prepared time and time again. I love this pepper-filled Greek salad variation so much that I’m highlighting it as my Friday Favorites pick this week!
For the chopped salad depicted in these pictures, I used cherry tomatoes instead of garden tomatoes and substituted green pepper with chopped orange, red, and yellow peppers, which are rich in antioxidants. I opted for a variety of pepper colors as they were on sale, but using a single color would still create a beautiful salad.
What ingredients are needed for this recipe?
(This is just a list of ingredients; please see below for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
What ingredient is crucial for this Greek Salad with Peppers?
When making this type of salad, there’s no need to measure the ingredients, so you can adjust the proportions according to your taste. However, do not skimp on the Feta Cheese! To me, that’s the ingredient that truly elevates any Greek Salad.
Is this an authentic Greek Salad recipe?
While I don’t claim that this Greek Salad with Peppers is an authentic Greek dish, it’s a delightful variation inspired by the salads I enjoyed in Greece. One of my favorite Greek restaurants in Salt Lake City refers to this combination as Greek Salad, and when lettuce is added, they call it American Greek Salad. Personally, I enjoy both this pepper-loaded Greek Salad and the Americanized version with lettuce.
Want to create your own Greek dressing for this salad recipe?
For this easy salad recipe, I added some dried Greek oregano to a store-bought salad dressing. However, you can make your own Greek dressing by combining olive oil, lemon juice, oregano, and salt and pepper.
How to prepare Greek Salad with Peppers:
(This is just a summary of the recipe steps; please refer below for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
- Whisk dried Greek oregano into 1/2 cup of prepared vinaigrette dressing (or make your own homemade vinaigrette if you prefer). I used Newman’s Own Olive Oil and Vinegar Dressing, which is low in carbs.
- I used about a cup of grape tomatoes, halved, but I recommend using fresh garden tomatoes if available.
- For this salad, I primarily used small Persian cucumbers from Costco, although my garden cucumbers are starting to come in.
- I diced the red, yellow, and orange bell peppers into bite-sized pieces. I’m not fond of raw onion in salads, so I opted for chopped green onions instead.
- While I adore Kalamata olives, I might substitute them with canned black olives if serving picky eaters. This alteration may make the salad less authentically Greek but it would still taste delicious!
- I cubed the Feta cheese into pieces about half an inch square for this salad, although in Greece they usually serve a thin slice of Feta on top of the salad.
- Combine the tomatoes, cucumbers, bell peppers, onions, and olives in a bowl and mix in enough dressing to coat all the ingredients. You may not need to use all the dressing.
- Gently stir in the Feta cubes, season the salad with freshly ground black pepper to taste, and enjoy!
- For even better flavor, let the salad marinate for a few hours. I found that the leftovers were still tasty even after a few days in the refrigerator.
Make it a Low-Carb Meal:
Pair this nutrient-rich Greek Salad with Peppers with main dishes like Almond and Parmesan Baked Fish, Marinated Flank Steak, Grilled Shrimp Skewers, Baked Parmesan Crusted Chicken, or Greek Lemon Chicken for a satisfying low-carb meal.
More Greek-Inspired Recipes You Might Like:
Ingredients
Salad Ingredients:
- 1 cup grape tomatoes, cut in half lengthwise (see notes)
- 1 large European cucumber (see notes)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1/2 cup pitted Kalamata olives, cut in half
- 1/4 cup sliced green onion (optional)
- 1/2 cup diced Feta cheese (or more)
Dressing Ingredients:
- 1/2 cup Newman’s Own Olive Oil and Vinegar Dressing (see notes)
- 1 tsp. dried oregano
Instructions
- Mix oregano into salad dressing, set aside.
- Cut tomatoes in half lengthwise, or dice garden tomatoes.
- Peel cucumber in strips, leaving some green stripes lengthwise. (For small garden cucumbers or Persian cucumbers you may not need to peel.) Cut cucumbers in half lengthwise, then in slices.
- Remove seeds from peppers and dice peppers in 3/4 inch square pieces.
- Slice green onion into 1 inch long pieces.
- Drain olives and cut in half lengthwise.
- Cut Feta into cubes about 1/2 inch square.
- Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.)
- Stir feta cubes into salad and season with fresh-ground black pepper.
- The salad can be served immediately, but I like it best when the ingredients marinate for an hour or two.
- This salad keeps surprisingly well in the refrigerator for a few days.
Notes
You can definitely use diced fresh garden tomatoes if you have some!
If you don’t have a European Cucumber, just use 2-3 small regular or Persian cucumbers.
I love Newman’s Own Olive Oil and Vinegar Dressing but you can use any purchased vinaigrette that’s low in sugar.
This recipe created by Kalyn.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 119Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4g