Greek Salad Cups

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For the salad:

  • 1/2 head iceberg lettuce (torn into cup-like pieces)
  • 2 to 3 tomatoes from the vine, chopped
  • 1 small red onion, diced
  • 3 Persian cucumbers, diced small
  • 1 green bell pepper, diced
  • 1 cup of Kalamata olives, halved
  • 1 cup good quality feta cheese, crumbled

For the dressing:

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon honey (optional)
  • 1/4 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste


  1. Wash all vegetables and dry well. 
  2. Add lettuce cups to a platter. 
  3. Top with all other vegetables. 
  4. Cover with cheese and dressing. 

Serving suggestion: To make them more of a main dish, add grilled shrimp, chicken or lamb to create a meal that's ready to roll and go.