Chef Bevski's Greek Salad

Chef Bevski's Greek Salad

3 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
BEVSKIWOLF
Recipe by  BEVSKIWOLF

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (3)

Rate This Recipe
LABennett
0

LABennett

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
0

susiekew

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!

lovestohost
0

lovestohost

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 chose 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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 8.4 g
  • 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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