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Greek Peasant Salad

Greek Peasant Salad
Nothing beats a late-summer day in the backyard. This salad is great for end of summer produce like tomato and cucumber. Serve with grilled lamb, warm pita bread, and hummus.

Submitted by: Kathryn from Stockton, CA
Yield: 4 Servings


Featured in this Recipe

Oregano, Greek

Greek Oregano


Jar, 1/2 Cup, 0.8 oz.


  • 2 cucumbers
  • 4 medium, ripe tomatoes
  • 1 medium, red onion
  • 1 8 ounce jar Kalamata olives
  • 4-8 ounces feta cheese (depending on how much you like feta)
  • Dressing :
  • 1/4 cup unfiltered cider vinegar
  • 3 tablespoons extra virgin olive oil
  • to taste, salt and freshly gound black pepper

Preparation Instructions:

Peel cucumbers, and cut into slices about 1/4 inch thick. Core but do not peel tomatoes and cut into 8 wedges. Cut onion in thin wedges. Drain olives, and add to veggies. Crumble feta over salad, varying the size of the chunks. Mix dressing and toss. Chill for at least 30 minutes prior to serving.


Based on 1 reviews

Customer Reviews

Carroll B

Use the dressing sparingly and eat quickly after applying the dressing. Otherwise, it gets soggy in a hurry. It still tastes great, though.

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