Please consult the OU's guidelines for checking fruits and vegetables.

Greek Salad
This recipe is kosher for Passover.
Greek Salad Eileen Goltz | Dairy
1 hour 30 minutes
30 minutes
6 servings

  • 1 small to medium red onion or sweet onion
  • ⅔ cup plus 2 Tablespoons good red wine vinegar
  • 3 to 4 large Kirby cucumbers or 2 medium regular cucumbers
  • 1 large, ripe tomato
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • 3 oz. feta cheese, crumbled or cut into small cubes
  • 8 kalamata olives, pitted and quartered, lengthwise

  1. Cut the onion into very thin rings.
  2. If using a regular (not sweet) onion, put it in a shallow bowl with 2/3 cup vinegar and marinate 1/2 hour, tossing a few times.
  3. Meanwhile, trim cucumbers, halve lengthwise and cut into half moon shapes, about 3/8-inch thick. Put into a mixing bowl.
  4. Core tomato, halve, then cut into wedges. Halve wedges and add to the cucumber.
  5. Drain and add the onions.
  6. Put olive oil, oregano, salt, pepper and remaining vinegar in a small mixing bowl or large cup. Mix and add to vegetables.
  7. Toss well and let sit, covered, 30 minutes to 1 hour at room temperature.
  8. Add feta and olives. Toss and check for seasoning.

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