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This take on the traditional Greek salad has lots of chunky vegetables, a delicious dressing and marinated feta cheese!


Total time

30 minutes




Sides, Lunch


  • cheese
  • 1 block (8-ounce) good Greek feta cheese
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 4 dried red chiles such as cayenne
  • 2 teaspoons whole black peppercorns
  • 2 (1-inch) long strips lemon zest
  • ¼ cup lemon juice (about 1 large lemon)
  • ⅔ cup olive oil (or to cover)
  • salad
  • 5 medium tomatoes ( seeded and cut into 1-inch pieces)
  • 2 medium cucumbers ( seeded and cut into 1/2-inch pieces)
  • 1 green bell pepper ( seeded and cut into 1/2-inch pieces)
  • 1 medium red onion (cut into 1/2-inch chunks)
  • 2 tablespoons fresh oregano
  • 4 cloves garlic (minced)
  • ¼ cup fresh lemon juice
  • 1 jar (12-ounce) marinated artichoke hearts (undrained)
  • 1 cup pitted and halved Kalamata olives
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper (to taste)


  2. Place cheese, herbs sprigs, chiles, peppercorns and lemon zest in 1 or 2 jars (depending upon the size you have). Whisk together lemon juice and olive oil. Pour over cheese. Seal and refrigerate two days.
  3. SALAD
  4. Combine all ingredients in a large bowl. Add feta cheese.

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