Greek Salad
Fresh and healthy salad with tomatoes, cucumbers and peppers topped with feta and kalamata olives and a zesty dressing
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: greek salad
Servings: 6
- 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
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.
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.