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Joyce's Greek Vegetable Salad

Contributed by: Robert Cerello


  • 1 large English cucumber, peeled and sliced thin into rounds
  • 1/2 yellow bell pepper, cut into thin strips 1/2" long
  • 1/2 red bell pepper, cut into thin strips 1/2" long
  • 1 green onion, white portion only, sliced into very thin rounds
  • 2 large yellow tomatoes, seeded, pulped, and cubed medium size
  • Goat cheese, to taste
  • black salad olives, mixed green and black, about ten, cut up small
  • Colby Jack, about 1/3 lb. cubed small
  • pine nuts, to taste
  • basil leaves, fresh, about six large, torn very small
  • 1/2 tsp. lemon juice
  • creamy Italian dressing, about 2 Tblsp.
  • Miracle Whip, about 1 Tblsp.
  • 1/2 tsp. sugar or substitute


Using small bowls, cut up all ingredients just before assembling salad. Into a large glass salad bowl, introduce cucumber, tomato, scallion and basil leaves.

Mix pepper in thoroughly and slowly. Add lemon juice and olives and remix, to distribute evenly. Now add sugar. Then add creamy Italian salad dressing.

Add Miracle Whip. Mix one more time, checking for taste.

Now add the Colby Jack cheese and stir through.

Refrigerate dish for at least twenty minutes, preferably overnight.

At time of serving, remove salad from refrigerator for at least ten minutes before serving.

At time of serving, add goat cheese and pine nuts to individual smaller glass bowls of salad in amount desired.

Serving Suggestions: Serve salad with a good

Mediterranean bread, as a side to a lamb or beef or strong fish main course, or with a non-tomato-sauce pasta dish. For a beverage, try sun tea or Russian Caravan tea and ouzo on the rocks after the meal. This dish also partners well with a beef or cream of broccoli soup, a beef stew, hunter's stew or when served over lemon juiced and buttered basmati rice.

Serve with a medium dry white wine and Mediterranean bread of choice.

Enjoy! Rob and Joyce

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