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Greek Salad

Greek Salad

This salad is vibrant and refreshing, wonderful for a light lunch with warm bread to sop up the olive oil and tomato juices or served as a side with roast chicken or pork chops.


  • Feta cheese in brine
  • Cucumber
  • Tomato
  • Green pepper
  • Red onion
  • Dried Oregano
  • Olive oil
  • Cracked Black Pepper


  • Rough chop all vegetables into bite size chunks and toss together
  • Top with a chunk of feta
  • Add a pinch of oregano and cracked black pepper to taste
  • Drizzle with olive oil


  • I prefer large chunks of feta in brine rather than pre-crumbled
    • The Trader Joe’s Feta in brine is a good choice
  • Use any kind of tomato, as long as it is ripe and sweet
  • If any of the vegetables seem limp, crisp them up in a bowl of cold water in the fridge before building the salad - Make sure to use high quality olive oil as this is the dressing for the salad
  • Add olives, blanched and chilled asparagus spears or fresh shelled peas for more variety