Greek Salad à la Verrine with Fresh Thyme Springs Garnish



Serving hors d’oeuvres à la verrine, which literally means “protective glass”, is a popular trend that originated in France and has already conquered the US food scene. Verrines are fun and have endless options to exercise your inspiration and imagination. This particular verrine of Greek Salad is packed with flavors– the briny feta cheese, neatly cubed, along with diced cucumber, crunchy bell peppersKalamata olives and sweet cherry tomatoes absorb all the goodness of the olive oil, white wine vinegar and their own juices. Get creative and serve your favorite savory salad in a glass with an aperitif at your next dinner party or to finish the evening with the small verrines of intriguingly layered Tiramisu or Panna Cotta desserts.

greek salad 2

Bon Appétit!

Greek Salad à la Verrine with Fresh Thyme Springs Garnish

recipe details

Serves 6


  • 12 oz. cherry tomatoes, firm and ripe
  • 1 medium-size English cucumber
  • ½ orange or yellow bell pepper, finely diced
  • ½ red bell pepper, finely diced
  • 10 pitted Kalamata olives, cut in half
  • 4 oz. Greek feta cheese
  • 2 tablespoons finely chopped parsley or basil chiffonade
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Coarse sea salt and freshly ground black pepper, to taste
  • Thyme springs for garnish


  1. Using a Parisienne scoop, ball the entire cucumber or instead, dice it neatly and evenly. Cut the cherry tomatoes in half. Cut the bell peppers into long strips and then dice neatly. Cube all the feta.
  2. Place all the vegetables, olives and cubed cheese into the mixing bowl. Toss it all carefully with the extra-virgin olive oil, white wine vinegar, season with salt and freshly ground black pepper to taste. Scatter the parsley or basil chiffonade, toss to combine.
  3. Loosely pack your verrines with the salad, trying not to crush or bruise the ingredients. Stock 2 small thyme springs in each glass as a garnish and serve. The inspiration for this recipe was a book by the French chef Franck Pontais, called “Terrines and Verrines”. I changed the recipe to my liking by adding extra ingredients– the bell peppers, white wine vinegar, gave an option for chopped parsley or basil chiffonade. 

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2 thoughts on “Greek Salad à la Verrine with Fresh Thyme Springs Garnish”

  1. Hello Vera, thank you for the comment. I’m so glad you like the Greek Salad a la Verrine. You can even try our favorite Russian Vinegrete Salad in a verrine glass, next time you entertain at home. The longer it sits in the glass, the deeper flavors it develops. Enjoy!

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