Tested till perfect Great Big Hothouse Greek Salad
Great Big Hothouse Salad
Photography by Matthew Kimura

Great Big Hothouse Greek Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2007; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 1/2English cucumberEnglish cucumbers
  • 1 1sweet green peppersweet green peppers
  • 1 1large ripe tomatoes
  • 1/2 1/2red onionred onions, chopped
  • 1/2 cup 1/2cupkalamata olivekalamata olives
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 tsp 4tspred wine vinegar
  • 1 tbsp 1tbspchopped fresh oregano
  • 1 Pinch 1Pinchsalt
  • 1 Pinch 1Pinchpepper
  • 3 oz 3ozfeta cheese, cut into 4 slices
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Quarter cucumber lengthwise; cut into 3/4-inch (2 cm) chunks. Core, seed and cut green pepper into same-size pieces. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Core and cut tomato into same-size chunks. Add to bowl along with onion and olives. Sprinkle with oil, vinegar, oregano, salt and pepper; toss to combine. Top each serving with cheese.

Nutritional Information Per serving: about

cal 214 pro 5g total fat 18g sat. fat 5g
carb 11g fibre 3g chol 20mg sodium 808mg

% RDI:

calcium 13 iron 8 vit A 9 vit C 67
folate 15
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