Chic Greek Salad

This salad is light, yet filling, and makes a satisfying lunch or a nice summer dinner.


  • 1/2 English (seedless) cucumber, chopped
  • 2 vine-ripe tomatoes, chopped
  • 1 medium red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can quartered artichoke hearts in water, drained
  • 1/2 cup flat leaf parsley leaves, coarsely chopped
  • Coarse salt and black pepper
  • 1/2 lemon, juiced
  • 1 small shallot, minced
  • 3 tablespoons red wine vinegar (eyeball it)
  • 1 teaspoon dried oregano
  • 1/3 cup extra virgin olive oil (EVOO)
  • 2 cans tuna in oil, drained
  • 12 pepperoncini peppers
  • 1 cup pitted kalamata olives


Arrange the cucumbers, tomatoes, onions, peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side facing up to keep the seeds from falling into salad. Season with salt and pepper.

Place the shallots, vinegar and oregano in a bowl and let stand five minutes. Whisk in EVOO in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, pepperoncinis and olives.

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