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Chic Greek Salad

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  • Level: Easy
  • Total: 12 min
  • Prep: 12 min
  • Yield: 6 servings
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1/2 seedless cucumber, chopped

2 vine-ripe tomatoes, chopped

1 medium red onion, chopped

1 red bell pepper, seeded and chopped

1 can quartered artichoke hearts in water, drained

1/2 cup flat-leaf parsley leaves, coarsely chopped

Coarse salt and black pepper

1/2 lemon, juiced

1 small shallot, minced

3 tablespoons red wine vinegar, eyeball it

1 teaspoon dried oregano

1/3 cup extra-virgin olive oil, eyeball the amount

2 cans imported tuna in oil, drained

12 pepperoncini hot peppers

1 cup pitted kalamata olives


  1. Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
  2. Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.