Layered Greek Salad Recipe: These Healthy Mediterranean Salad Stacks Are Amazing (20 Minutes) Mediterranean Diet Recipes Greek Recipes Farm to Table Recipe Salads Vegan Vegetarian Vegetables Appetizers

"These layered Greek salad stacks are such a fun, fresh and alternative way to serve a classic Greek salad, and they look a little fancy without being too fussy at all," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "We’re stacking juicy heirloom tomato slices, crisp cucumber, red onion, sweet bell pepper rings, briny kalamata olives and creamy feta, then drizzling everything with a simple homemade Greek dressing that runs down through all those beautiful layers."

This easy Mediterranean salad "has all those bright Mediterranean flavors we crave; vine-ripened tomatoes, cucumber, olives, feta, oregano, lemon and high-quality olive oil, but presented in a way that’s colorful, fresh and really pretty on the table," she adds.

To make this healthy, gluten-free Greek salad recipe you will need the following wholesome ingredients: beefsteak or heirloom tomatoes (read about the health benefits of tomatoes), red onion, cucumber yellow bell pepper (check out the health benefits of bell peppers), Greek olives, feta cheese (feta may be the world's healthiest cheese), extra-virgin olive oil, red wine vinegar, lemons for juicing, Dijon mustard, dried oregano, garlic powder or fresh garlic, salt and black pepper.

This farm-to-table recipe is part of the heart-healthy Mediterranean diet. Serve the garden fresh salad for lunch, as a light dinner or as a side dish or first course at a dinner party.

Cuisine: Greek / Mediterranean
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

Salad

• 2 large beefsteak or heirloom tomatoes, sliced 3/4-inch thick
• 1 small red onion, thinly sliced
• 1 English cucumber or large garden cucumber, cut into thin rounds
• 1 yellow bell pepper, cut into 1/2-inch thick rings
• 1/2 cup Greek olives, such as kalamata, halved
• 1/2 cup crumbled feta cheese

Greek Dressing

• 4 tablespoons extra-virgin olive oil (high-quality)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• 1/4 teaspoon garlic powder or fresh minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Here's how to make it: 

1. In a small bowl, whisk all your dressing ingredients together. Set aside.
2. Set out 4 medium serving plates. Place one tomato slice on each serving plate.
3. On top of each tomato slice, layer: a few slices of red onion, a layer of cucumber slices, another small layer of red onion and bell pepper rings or strips. Repeat the process evenly between all four salad plates until all your vegetables are incorporated. Stack neatly so the colors remain visible.
4. Top each stack as desired with olives and crumbled feta cheese.
5. Give your dressing another quick whisk then drizzle evenly over each of your salad stacks just before serving. Allow the dressing to run down through the layers. Keep at room temperature until ready to serve. Enjoy within 30 minutes to 1 hour after preparing.

Recipe and photo courtesy of Clean Food Crush®.

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