Chef Bevski's Greek Salad

Chef Bevski's Greek Salad

4
BEVSKIWOLF 0

"I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!"

Ingredients 1 h 30 m {{adjustedServings}} servings 268 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
  2. Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.
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Reviews 4

  1. 6 Ratings

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kksmiles
11/18/2014

This is so crunchy and delicious! I made it just as written and ate it right away. Very good!

LABennett
1/30/2014

I've made this recipe several times and love the briny flavor the jar of olives gives this dish. The second and following times I made this I omitted the tomatoes ONLY because I knew I was going to add additional veggies daily and keep this marinating as long as possible (gets better every day) and didn't think the tomatoes would hold up for a week. I did put kalamata olives in the second time, which was ok, but it didn't wow me until I put the pimento stuffed green in (secret ingredient!). Feta takes it over the top. Thank you for sharing Chef Bevski.

susiekew
4/7/2013

I thought this was a 4, my husband thought 5, and my daughter 3, so this is the average. I think it could have benefitted from something sweet, like golden raisins. There is a lot of chopping involved, and portion sizes are large. I think of it as more akin to coleslaw than to greek salad. Thanks for the recipe!