Elizabeth Perkins' Greek Salad

Elizabeth Perkins' Greek Salad
Make this simple and delicious Greek salad.
Elizabeth Perkins' Greek Salad
Lunch, Dinner, Side
Greek, Mediterranean
  • Box of small/medium ripe tomatoes
  • Small red onion
  • 4 Persian cucumbers
  • Feta Cheese
  • Virgin olive oil
  • 1 ripe lemon
  • Sea salt
  • Cracked black pepper
  • Fresh mint
  • Kalamata olives

*Tip: No lettuce is used in this salad! It's the way us Greeks make it!


  1. Cut tomatoes in halves. Place in salad bowl.
  2. Thinly slice red onion (small slivers) using only ⅓ of the onion. Not too much onion! Place in bowl with tomatoes.
  3. Slice the cucumbers thick and cut each slice in ½. Place in bowl with tomatoes and red onions.
  4. Crumble ¼ cup to ½ cup of feta cheese and place in bowl with the vegetables.
  5. Drizzle with olive oil.
  6. Cut lemon in ½ and squeeze over salad.
  7. Chop fresh mint and use with sea salt and cracked black pepper to taste!
  8. You can also throw in some Kalamata olives if you want!