A perfect salad that transports very 
well to your favorite functions ~ 
And, it's oh so delicious...
Servings: (4)
Prep: 15 Mins.
+ refrigeration time

Posted: by Sandra 


1 english cucumber, rinsed, peel scored with a fork, and cut into ½” cubes
½ red bell pepper, seeded, deribbed, cut into ½” pieces
1 large tomato, cut into ½” cubes
¼ of an red onion, chopped
1 (2.25 oz. can) sliced black olives, drained (and/or pitted calamata olives)
1/4 cup, goat cheese, cubed

4 tablespoons, extra virgin olive oil
2 tablespoon red wine vinegar
Sea salt and freshly ground pepper, to taste
1 teaspoon dried oregano

***Bread croutons:
1 slice of bread
½ tablespoon extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon dried parsley


In a medium bowl, combine cucumber, bell pepper, tomatoes, onion, olives, and goat cheese.

In a small bowl, whisk vinaigrette with olive oil, red wine vinegar, oregano, sea salt and pepper, to taste.  Combine with vegetables and let stand for 30 minutes before serving.

Meanwhile, to make the croutons, heat a medium nonstick skillet with the olive oil to medium-high heat, and sprinkle them with garlic powder, and parsley.  Saute the croutons, until crispy, for about 5 minutes, and set aside.

Once the Greek Salad has been refrigerated for 30 minutes, serve equally amongst four salad plates, and top with croutons. – Enjoy!


Tips:  I most successfully cube my goat cheese using dental floss vs a knife.  Also, if you are using a regular cucumber, please peel and remove seeds before cutting it into cubes.

1 comment:

sandra said...

I think my favorite cheese of all time has to be this organic goat cheese I purchased from CSA out of Seattle ~ it simply takes this recipe over the top!


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