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Description
A refreshing and authentic Greek Salad made with fresh vegetables, tangy feta, and a homemade dressing. Perfect for summer meals or meal prep!
Ingredients
Scale
- ¼ cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves (minced or grated)
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 cups cherry tomatoes (halved (or 1 pound garden tomatoes, chopped))
- 1 English cucumber (or 4 garden cucumbers, sliced into 1/2 inch-thick half-moons)
- 1 bell pepper (any color, stemmed, seeded)
- 6 oz feta cheese (diced from a block or crumbled (about 1 cup))
- ½ cup pitted kalamata olives (halved or roughly chopped)
- ¼ cup thinly sliced red onion
Instructions
- To prepare the dressing, combine the vinegar, oregano, salt, and pepper in a medium bowl or a resealable mason jar, then mix well. After that, incorporate the oil into the mixture and whisk or shake thoroughly. Set it aside.
- For the salad, in a large serving bowl, arrange the chopped tomatoes, cucumber, bell pepper, feta, olives, and red onion.
- Before serving, pour the dressing over the salad and toss everything together to combine. This salad is best enjoyed within 2-3 hours after adding the dressing.
Notes
TECHNIQUE TIP: To quickly slice cherry tomatoes, place them between two lids and cut with a serrated knife.
STORAGE: Store the salad in an airtight container in the fridge for up to 2 days for maximum freshness.
SUBSTITUTION: Use garden cucumbers instead of an English cucumber for a more traditional taste.
- Prep Time: 5 minutes
- Category: Salad
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 798 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
