Marinated Greek Salad

Marinated Greek Salad 400 400 Maddie Augustin

It’s too hot to cook, and that’s why we are serving up this quick and fresh Marinated Greek Salad. It features fresh and vibrant produce, salty sharp feta, and a punch of brine-soaked olives. Each bite is swimming in a simple and bright vinaigrette with hints of citrus, biting balsamic, and silky olive oil. Enjoy this dish with pita or as a topping for hummus.

Enjoy this dish with a Greek Assyrtiko, or a light and zesty white wine of your choice.


  • 1 lb cherry tomatoes
  • ½ cup feta cheese
  • 1 large cucumber
  • 2 medium shallots
  • 1 cup garlic stuffed olives, or 1 cup olives and three cloves garlic
  • ½ cup olive oil
  • 2 tbsp olive brine
  • 2 tsp balsamic vinegar
  • Pinch of salt


Halve cherry tomatoes, crumble feta cheese, quarter and slice cucumbers, thinly slice shallots, and slice olives.

Whisk together olive oil, olive brine, balsamic vinegar, and salt.

Add everything to a large mixing bowl, and toss until mixed and evenly dressed. Chill for at least an hour and enjoy within three days.

Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or

Related Posts