Greek salad

Avanti Mehrotra/Staff

Dining commons salads can get boring really fast, as can plain salads that you can find anywhere you go. This Greek salad is a modification of one my mom makes at home, and I love this dish because it’s a nice change from a normal garden salad. Ingredients like the tangy tahini sauce add a different, not to mention absolutely delicious, twist to this heaven of leaves and vegetables.

What you’ll need:

Makes 3 plates of salad


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1/2 16 ounce bag of salad leaves

1/2 red onion

1 red pepper

3 Persian cucumbers

10 ounces cherry tomatoes

1/2 cup mixed olives (I personally use green olives stuffed with red peppers and Kalamata olives)

4 ounces crumbled feta cheese

4 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

5 tablespoons store-bought tahini sauce

Pinch of salt, black pepper

What you’ll do:

1. Wash the salad leaves (if you need to) and place in a large bowl.


Avanti Mehrotra/Staff

2. Chop the peppers, onions and cucumbers into small chunks. Cut the cherry tomatoes and olives into halves.


Avanti Mehrotra/Staff

3. Put all of the chopped vegetables into the bowl with the salad leaves, and add salt and pepper to the bowl.


Avanti Mehrotra/Staff

4. Add the apple cider vinegar, olive oil and tahini sauce to the bowl.

Avanti Mehrotra/Staff

5. Mix the salad well, and then serve on plates. After plating the salads, sprinkle two tablespoons of feta cheese on top of each one.

This salad is so healthy and easy to make that you can even make it inside your dorm room! Enjoy this Greek twist on one of those generic and run-of-the-mill salads.

Contact Avanti Mehrotra at [email protected].