greek salad ceviche.

i’ll just leave this right here…


i can’t help it ~ i think veggies and vinaigrette in a martini glass are the most beautiful thing ever.

okay, 2nd to my hub’s martinis.

works of art.  seriously.

but i’m off the sauce so a greek salad will do.

here’s how to make this fabulous spring brunch/lunch/snack food!


make your vinaigrette first, in the bottom of a large bowl.

  • 2-3 tablespoons red wine vinegar
  • a pinch of sugar or honey
  • salt and pepper
  • chopped basil
  • 2 cloves garlic, finely chopped
  • 1-2 teaspoons dijon mustard or stone ground mustard
  • 1-2 teaspoons dried oregano

whisk together, then drizzle in some olive oil ~ 2-3 tablespoons ~ until emulsified.

full disclosure ~ i don’t ever measure any of this ~ i’m just giving you some general-idea measurements, but everyone is different.  maybe you hate mustard.  so use less.  more garlic?  do it!

then, chop and drop in the following:

  • cucumber
  • bell pepper (either use all green pepper or a mixture of red, yellow and orange)
  • red onion
  • tomatoes
  • kalamata olives

stir and throw in the fridge until you’re ready to serve.

just before serving, add:

  • feta cheese
  • more fresh basil
  • some fresh cracked black pepper

serve in a martini glass to class up the joint!!!

you can always get creative ~ add artichoke hearts or use green onions instead of red onion, etc.

this lasts in the fridge for about 3 days.

unless you’re like me and you can’t stop eating it.



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