← Back to Search Results
Greek, mediterranean
Greek Salad Recipe-13475

Photo by:
Comments: 0


Also known as “spring salad,” this was served as a side dish, or mixed with pot cheese and sour cream as a summer main course. When served as a salad, tomatoes can be added, but they should be eliminated if sour cream is to be added. I also like the peppery addition of crisp watercress leaves. The basic ingredients, however, are red radishes, cucumbers, and scallions; even green peppers are optional. Kirby cucumbers are more solid than the usual variety, so use them if available. This salad requires no dressing.

Yield: About 4 servings


  • 1 bunch firm, young red radishes (about 10 to 12 radishes)
  • 2 small Kirby cucumbers or 1 medium regular cucumber
  • 6 to 8 scallions
  • 1 small green pepper (optional)
  • ½ bunch watercress (optional)
  • 4 or 5 ripe Italian plum tomatoes or 1 medium regular tomato
  • 1 large glove garlic
  • Pinch of kosher (coarse) salt
  • Black pepper


Wash the radishes well and trim off leaves and roots. Slice in rounds. Leave slices whole if the radishes are small but cut the rounds into halves or quarters if radishes are larger. Peel the cucumbers. Cut in half vertically and with a teaspoon scoop out the seeds and discard. Dice the flesh. Trim and wash the scallions and slice thin both white and tender green portions. Seed and chop the green pepper, if you use it. Wash and dry the watercress and pull the leaves off the stems; discard the stems. Cut the tomatoes in small chunks.

Cut the peeled garlic clove in half. Place a pinch of coarse salt in the salad bowl and rub the cut sides of the garlic in it, rubbing all over the bottom and sides of the bowl. Add the vegetables and black pepper to taste and toss together lightly but thoroughly. Serve at once, discarding the garlic halves as you come upon them.

© 1979, 1991 by Mimi Sheraton

Nutritional Information

Nutrients per serving (% daily value)

36kcal (2%)
60mg (6%)
39mg (65%)
71mcg RAE (2%)
0mg (0%)
93mg (4%)
0g (0%)
0g (1%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
living-raw-food Living Raw Food
by Sarma Melngailis
desserts-4-today Desserts 4 Today
by Abby Dodge
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?