Greek Salad Recipe

Name: Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper, thinly sliced; 1 medium green or yellow bell pepper, thinly sliced; 1/2 small red onion, halved and very thinly sliced; 4 oz. smoked or baked marinated tofu, diced; 8 pepperoncini (Italian pickled peppers); 3 Tbs. vegetable juice, such as V8; 3 Tbs. red wine vinegar; 2 Tbs. liquid from pepperoncini jar; 1 1/4 tsp. dried oregano; 1 tsp. granulated garlic; 1 cup mixed yellow pear and red cherry tomatoes, halved; 2 lbs. Yukon Gold or small red potatoes, peeled and cut into large dice; 4 oz. green beans, trimmed (1 cup)

Servings: persons

1 medium red bell pepper, thinly sliced
1 medium green or yellow bell pepper, thinly sliced
1/2 small red onion, halved and very thinly sliced
4 oz. smoked or baked marinated tofu, diced
8 pepperoncini (Italian pickled peppers)
3 Tbs. vegetable juice, such as V8
3 Tbs. red wine vinegar
2 Tbs. liquid from pepperoncini jar
1 1/4 tsp. dried oregano
1 tsp. granulated garlic
1 cup mixed yellow pear and red cherry tomatoes, halved
2 lbs. Yukon Gold or small red potatoes, peeled and cut into large dice
4 oz. green beans, trimmed (1 cup)

1
In large saucepan, combine potatoes and lightly salted water to cover.
2
Bring to a boil and cook until just tender, about 10 minutes.
3
Drain, rinse under cold running water and drain well.
4
Set aside.
5
Meanwhile, bring medium saucepan of water to a boil.
6
Add green beans and cook until just tender, about 3 minutes.
7
Drain, rinse under cold running water and drain well.
8
Set aside.
9
Make dressing: In glass jar with tight-fitting lid, combine all ingredients with 1 tablespoon water.
10
Shake to blend.
11
In large serving dish or on platter, arrange potatoes, green beans, tomatoes, bell peppers, onion, tofu and pepperoncini.
12
Pour dressing over and serve.

307

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium red bell pepper, thinly sliced, 1 medium green or yellow bell pepper, thinly sliced, 1/2 small red onion, halved and very thinly sliced, 4 oz. smoked or baked marinated tofu, diced, and more.

Yes, Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions