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Cucumber & Tomato Greek Salad with Roasted Red Pepper Dressing

This colorful medley of vegetables dressed with a creamy roasted red pepper sauce is a great choice as a side dish or as the main meal.

Cucumber & Tomato Greek Salad with Roasted Red Pepper Dressing
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    6
    servings
Other Suggestions

Ingredients

  • ROASTED RED PEPPER DRESSING:
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 jar (7 oz.) roasted red peppers
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 clove garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • SALAD:
  • 3 medium tomatoes, cut into wedges
  • 1 seedless cucumber, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup (2 oz.) crumbled feta cheese
  • 1/3 cup coarsely chopped Kalamata olives

Instructions

FOR ROASTED RED PEPPER DRESSING:
PLACE
milk, red peppers, lemon juice, basil, oregano, garlic, salt and pepper in blender; cover. Blend until smooth. Makes 1 1/2 cups.

FOR SALAD:
PLACE
tomatoes, cucumbers and onion in large bowl. Pour 3/4 cup dressing over salad; toss until coated. Sprinkle with cheese and olives. Serve with remaining dressing, if desired, or refrigerate for later use.