Greek Salad of Sorts

Of his delicious and crowd-pleasing Greek salad, Athens, Georgia, chef Hugh Acheson says, “It feeds four people like champions, or six like semifinalists.”

  • Total Time:
  • Servings: 4 to 6

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  • 1 pound ripe red tomatoes (about 2 large), cored and cut into 1/2 -inch pieces

  • 1/2 red onion, cut into 
 1/4 -inch dice

  • 1/2 English cucumber, cut into 1/2-inch pieces

  • 1 red bell pepper, cored and cut into 1/2-inch pieces

  • 1/2 cup parsley, finely chopped

  • 1/4 cup mint leaves, chopped

  • 1/4 cup pitted kalamata olives, chopped

  • 2 1/2 ounces feta, crumbled 
(about 1/2 cup)

  • 4 medium peperoncini, stemmed and chopped

  • 2 cups salted pita chips, broken into pieces

  • 1/2 cup Greek Vinaigrette (see Note)

How to make this recipe

  1. In a large bowl, combine all 
the ingredients and toss to coat with the vinaigrette. Serve.

Contributed By Photo © John Kernick Published March 2017

1102789 recipes/greek-salad-sorts 2017-02-14T13:45:36+00:00 Hugh Acheson march-2017,greek salad,salads,hugh acheson,recipe recipes,greek-salad-sorts 1102789

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