Greek Rainbow Vegetable Salad

A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!

 Growing up eating Middle Eastern food on a daily basis can get a bit tiring. Most recipes are rice based with a grilled meat. Lots of oregano, cumin, coriander and special spices like Za’atar and Sumac. This salad is one I grew up eating on an almost weekly basis and I never grew tired of it! That should be a ringing endorsement to you! A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the delicious salad rainbow!

There is no cooking involved, but there is quite a lot of chopping. That is why when you see this salad at Whole Foods or Dean and Deluca you end up paying a LOT for it. The payoff is that it is fresh and crisp and can be made AND dressed ahead of time since it doesn’t have any lettuce that can get soggy. This also makes it a great dish for entertaining since it gets better and better as it sits out during your event.

You can also mix up your vegetables depending on what you prefer. I’ve made it before with all different colored bell peppers, zucchini or even celery. The dressing is really great as it sits and soaks into the ingredients. As a kid I would eat this salad in pita bread that I tore in half to make it into pockets. Sometimes I would even spread some hummus inside the pocket first before loading it up with salad. You can also feel great about eating as much of it as you would like since it is so healthy!

Chop all the vegetables into ½ inch cubes. Chop the olives. Crumble the feta cheese. A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!
Mix the olive oil, red wine vinegar, honey, salt and pepper together in a small bowl. Don’t worry about it separating, we are going to pour it over the salad immediately. A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!


Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese and olives.
Pour the dressing over the salad. Let sit for about half an hour if you can.

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Greek Rainbow Vegetable Salad

A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!
Yield 4 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine Greek
Author Sabrina Snyder

Ingredients
 

  • 4 medium on the vine tomatoes
  • 1 large cucumber , peeled
  • 1/2 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 ounces feta cheese (my favorite is Bulgarian Feta, but any kind will do)
  • 3 ounces kalamata olives
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • kosher salt and black pepper to taste (I use ¼ teaspoon of each)

Instructions

  • Chop all the vegetables into ½ inch cubes.
  • Chop the olives.
  • Crumble the feta cheese.
  • Mix the olive oil, red wine vinegar, honey, salt and pepper together in a small bowl.
  • Don't worry about it separating, we are going to pour it over the salad immediately.
  • Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese and olives.
  • Pour the dressing over the salad. Let sit for about half an hour if you can.

Nutrition

Calories: 287kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 659mg | Potassium: 566mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2273IU | Vitamin C: 113mg | Calcium: 180mg | Iron: 1mg
Keyword: Greek Rainbow Vegetable Salad, Greek salad

Dinner then Dessert TIPS You may notice my vinaigrette ratio is 1:1 for oil to vinegar. This is a personal preference, I have always liked extra vinegar in my dressings. To make it more along the lines of a classic ratio, you can do a 2:1 oil to vinegar blend. A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!

A delicious Rainbow Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. My friend just brought this salad over for lunch today. I’m so glad she told me it is your recipe. I love how the feta absorbed all the flavors to add another texture with the crisp veggies. Best way to eat veggies ever!

  2. I’m not a fan of olives so I’d leave those out. I especially love the rainbow of colors and feta makes everything taste awesome.

  3. I love all these flavors! This is a perfect time of year for a Greek salad too being able to buy so many of the ingredients fresh from the Farmer’s Market.

  4. This Greek Rainbow Salad looks so yummy! It’s so refreshing and I’m sure I would love it for lunch soon!

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