Inner Chef

Enjoy your kitchen, your food and your inner chef

Greek Salad

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Greek Salad                Serves: 8



½ cup olive oil

¼ cup white wine vinegar

1 tsp.  fresh rosemary leaves

1 tsp. fresh thyme leaves

½ tsp. garlic powder

½ tsp. dried oregano leaves

3 cup seeded and diced cucumber (3/4 “dice)

3 cup seeded and diced tomatoes (3/4 “dice)

½ cup thinly sliced red onion

¼ cup crumbled feta cheese


  1. For the Herb Vinaigrette, mix all ingredients in large bowl with wire whisk until well blended. Add cucumber, tomatoes and onion; toss to coat well. Cover.
  2. Refrigerate at least 1 hour or until ready to serve. Just before serving, sprinkle with feta cheese.


INNER CHEF NOTE: This wasn’t a bad salad. But it was missing something. I added sliced black olives to add to the taste…but it was still lacking something. Maybe next time, adding pepperoni would give it the zing I was looking for.



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