Chef Bevski’s Greek Salad


  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped fresh dill
  • Salt and ground black pepper to taste
  • 1 cucumber, peeled and diced
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 2 plum tomatoes, diced
  • 1/4 head red cabbage, shredded
  • 1/4 large red onion, diced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 (5 ounce) jar pimento-stuffed green olives, sliced
  • 1 (4 ounce) package feta cheese, crumbled


Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.

Sign up now and get up to
50% OFF


Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.