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Stacked Greek Salad With Feta Triangles

Course Salad
Cuisine Mediterranean
Servings 4
Author Mary Ann Pickett


  • 2 large tomatoes chopped
  • 1 red onion thinly sliced
  • 1 half hothouse cucumber sliced diagonally
  • 1 orange pepper thinly sliced
  • 1 red pepper thinly sliced
  • 1/2 cup pitted Greek olives
  • 4 tbsp capers
  • 2 tbsp herbs de Provence
  • 1/2 container block feta in brine like from Trader Joes
  • sea salt to taste
  • 4 tbsp chopped parsley and or dill or microgreens
  • 4 tbsp Greek olive oil extra virgin, to drizzle


  1. 1. distribute the chopped tomatoes on each plate.

    2. layer red onion, then cucumbers, then peppers on each plate.

    3. sprinkle vegetables with sea salt.

    4. lean one to two feta triangles against the vegetable stack

  2. Sprinkle with herbs de Provence, olives, capers, herbs. Drizzle with extra virgin olive oil (the better quality the better!).

  3. Serve!