Chef Bevski's Greek Salad2 Reviews
- Prep: 30 min
- Ready In: 1 hr 30 min
“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!” - by BEVSKIWOLF
Original recipe yields 8 servings
- Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
- 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.
Amount Per Serving (8 total)
- 268 cal
- 25.4 g
- 8.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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..." See more, and portion sizes are large. I think of it as more akin to coleslaw than to greek salad. Thanks for the recipe!"
"This was a surprising hit w/finicky eaters! I made this for an impromptu casual dinner party and everyone really enjoyed it, including me. I doubled the recipe and didn't measure the veggies. I cho..." See morese to leave out the olives and increased the vinegar and decreased the oil a bit for personal preference. I didn't have fresh dill, so I used a few tablespoons of dried. This will be a go to whenever I have extra veggies to use or lose. THANKS for the recipe!"
Party-Size Greek Couscous Salad
Greek Pasta Salad
Just swipe to see more like this.