Greek-Taverna Salad

Greek-Taverna Salad
Photo: Petrina Tinslay
Prep Time:
35 mins
Total Time:
35 mins
8 to 10 Serves

Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.


  • 1 small red onion, cut into a ½-inch dice (1 cup)

  • ½ teaspoon minced garlic (from 1 small clove)

  • Kosher salt and freshly ground pepper

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons red-wine vinegar

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon sugar

  • ¾ teaspoon dried oregano

  • 2 tablespoons chopped fresh mint leaves

  • ½ cup extra-virgin olive oil

  • 2 pounds cocktail tomatoes, quartered (5 cups)

  • 1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)

  • 3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)

  • 6 ounces feta, crumbled (1 cup)

  • 3 ounces peperoncini (¾ cup)


  1. Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.

  2. Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.

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