A scrumptious side salad that will totally rock your plate, this Marinated Greek Salad has a totally crave-worthy blend of veggies and dressing!

If you’ve been poking around this blog of mine for a while, you may have noticed that Marinated Cherry Tomatoes are basically my life.

I plant extra tomato plants each year just to keep up with the literal tons of tomatoes that I shove into my face. Whether the tomatoes are cherry, plum, or heirloom and regardless of being ripe, slightly under ripe, or even a bit over-ripened… the marinade turns them into a thing of beauty.

They’re great for scarfing on salads, scooping up with warm baguettes or pita, and make the most epic bruschetta-style crostini of my life.

Naturally I had to give this type of A+ treatment to other veggies.

How about a chopped Greek salad? Thick-cut veggies dressed in a delicious marinade complete with zesty fresh lemon juice and creamy feta cheese…

YES! YES! 1000X YES!

BONUS RECIPE: Feta Vinaigrette Salad Dressing

After you’ve scarfed the salad, the marinade can actually be blended up into the most amazing feta vinaigrette!

Simply add the marinade to a food processor or blender (an immersion blender works great too!) along with a few spoonfuls of feta.

Blend until creamy and add any extra feta and lemon juice your heart desires!

It actually tastes like this amazing feta-spiked Greek dressing I get from our local pizza restaurant. It’s so good and tastes great on a bevy of different salads.

Marinated Greek Salad

This colorful chopped salads is easily on of my favorites this time of year.

It’s a great way to make use of super rice Spring and Summer produce, but honestly — the marinade is so magical it even livens up out of season veggies and super charges their flavor. YES PLEASE!

Chopped Greek Salad Serving Suggestions:

This salad is *stellar* on it’s own but it also makes a pretty rockin’ side dish for a number of different dishes.

T-Rex friends can serve it alongside their favorite protein or pair it with a tasty Greek Chicken Gyro.

Vegetarian friends are also in luck because it’s flipping FANTASTIC paired with everything from Veggie Burgers to Falafel to my epic Grilled Cheese Pita Sandwiches. I also have it on pretty good authority that it’s an amazing side dish to serve with pizza.

You could also make a sort of grazing board or mezze platter like my Veggie + Hummus Platter and add this scrumptious salad as one of the components of the snack board. YUM!

Serving a crowd? Feel free to double or triple the recipe!

Marinated Greek Salad

A scrumptious side salad that will totally rock your plate, this Marinated Greek Salad has a totally crave-worthy blend of veggies and dressing!

Author Jenn Laughlin – Peas and Crayons

• 1
  lb
  tomatoes
  (I used a mix of Roma and cherry)
• 1
  English (hothouse) cucumber
• 1
  green bell pepper
• ¼-½
  red onion
• 4
  oz
  feta cheese
  , coarsely crumbled
• 2-3
  TBSP
  fresh parsley
  (optional)

Easy Greek Marinade

• 2-3
  cloves
  garlic
  (smashed/peeled/minced)
• 1/2
  cup
  quality olive oil
• 1/4
  cup
  red wine vinegar
• ½
  lemon
  , freshly juiced
• 1
  tsp
  dried oregano leaves
• 1
  tsp
  kosher salt
• ½
  tsp
  freshly ground black pepper
• ½
  tsp
  dijon mustard

2. If using cherry/grape tomatoes – halve them horizontally or vertically. For Roma/regular tomatoes – coarsely chop into wedges. I used a mix of both.

3. Leave cucumber unpeeled and cut in half lengthwise. Scoop out seeds with a spoon and cut into ½ inch slices. Coarsely dice bell pepper. Peel and slice onion into half-rounds.

4. Place the cucumber, peppers, tomatoes and red onion in a large bowl.

5. In a medium-small bowl top minced garlic with olive oil (use one you love the taste of!), red wine vinegar, lemon juice, oregano, salt, pepper, and dijon mustard. Whisk well and pour over salad. Add chopped parsley and large crumbles of feta. Gently mix/toss to coat.

6. Set aside for 30 minutes to marinate (at room temp) then dig in. You can even allow it to sit for an hour if time permits. The flavors will amplify even further!

7. Ready to eat? Give it a taste and add any extra salt/pepper/lemon juice your heart desires.

BONUS RECIPE: Feta Vinaigrette

1. After you’ve scarfed the salad, the leftover marinade can actually be blended up into the most amazing feta vinaigrette! Simply add the marinade to a food processor or blender (an immersion blender works great too!) along with a few spoonfuls of feta. Blend until creamy and add any extra feta and lemon juice your heart desires!

Nutrition Facts below are estimated for both the salad and marinade using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts

Marinated Greek Salad

Amount Per Serving

Calories 244
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 611mg27%

Potassium 340mg10%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 951IU19%

Vitamin C 35mg42%

Calcium 125mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This marvelous Mediterranean inspired salad was inspired by and adapted from Ina Garten’s delicious Greek Salad recipe.

I like to add large crumbles of feta cheese to mine (instead of diced cubes) and brighten the salad up with some fresh lemon juice and a sprinkle of fresh parsley.

Her version has a hearty half cup of olives so if you’re a fan, feel free to add some to this salad!

More Tasty Mediterranean + Greek Inspired Recipes:

If you get a chance to try this delicious Marinated Greek Salad recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!