Inspired by the flavors of a traditional Greek salad, this version introduces our Thai basil pesto vinaigrette for a subtle, bright twist. Fresh vegetables and feta anchor the dish, while basil, olive oil, and acid bring everything into balance. Serves 4.

Ingredients

The Salad

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced (or 2 Persian cucumbers)
• 1 green bell pepper, diced
• ½ small red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, cut into cubes or crumbled

The Pesto Vinaigrette

• ¼ cup Thai basil pesto – our favorite part!
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon honey (optional, for balance)
• Salt & pepper, to taste

 

Instructions

1. Prepare the Salad

1. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, and olives.
2. Add the feta on top and set aside.

2. Make the Pesto Vinaigrette

1. In a small bowl or jar, whisk together the pesto, olive oil, red wine vinegar, lemon juice, and honey (if using).
2. Season with salt and pepper to taste. The vinaigrette should be bright, herbaceous, and well balanced.

3. Dress and Serve

1. Pour the pesto vinaigrette over the salad and toss gently, keeping the feta mostly intact.
2. Serve immediately and let rest briefly so the flavors can settle.

 

Why We Love It

It pairs Greek staples with Thai basil to create something both familiar and new. 

The pesto vinaigrette adds brightness without overwhelming the vegetables.

It’s a flexible dish that fits any table.