Greek Salad
Fresh and healthy salad with tomatoes, cucumbers and peppers topped with feta and kalamata olives and a zesty dressing
Ingredients
- 1 pint cherry tomatoes about 1½ cups
- 1 seedless cucumber
- ½ sweet red pepper
- ¼ cup sliced kalamata olives
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion optional, soak in cold water for milder taste
Dressing
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp lemon juice
- ¼ tsp dijon mustard
- ½ tsp dried oregano
- 1 Tbsp fresh oregano optional
- 1 clove very finely minced garlic
- pinch of salt and freshly ground pepper
Instructions
- Slice cucumber lengthwise in half, then lengthwise into quarters. Chop into bite sized pieces.
- Half or quarter tomatoes based on size to keep salad components similar sizes.
- Chop red pepper into bite sized pieces.
- Thinly slice onion. To take away some of the sharpness, soak in cold water until serving salad.
- Arrange vegetables in serving dish. Top with crumbled feta and sliced olives.
- Prepare dressing by whisking together all ingredients. Pour over salad and stir. Top with additional cracked black pepper and soaked onions if desired.
Notes
To prepare Greek Pasta Salad, cook 1 cup pasta, drain and cool. Add to salad ingredients. Triple dressing amount. Stir together and chill before serving.
For tossed Greek Salad, add fresh greens and double dressing amount.
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