Recipe submitted by Dariel Vogel, SOYA co-founder and Faculty Alumni

Greek Salad with Fresh Fall Vegetables

For the salad, layer vegetables in a bowl in this order:

  • 1/2 cup onion, sliced thinly
  • 1 cucumber (English or Field), sliced
  • 1 large tomato, or 1 cup cherry or grape tomatoes
  • 1 green pepper, sliced
  • 1/4 cup or more Kalamata olives, sliced or whole (reserve brine for dressing)

For the Dressing, mix together and pour over vegetables:

  • 1/2 cup olive oil
  • 1/3 cup vinegar (apple cider, white or balsamic)
  • 1 T olive brine
  • 1 tsp dried or 1 T fresh oregano or dill, chopped
  • 1/4 tsp each salt and pepper

Top with 1 cup or more of fresh or grated Feta Cheese. Serve and enjoy!


Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. ~Melodie Beattie~