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greek salad
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Greek Salad

Fresh and healthy salad with tomatoes, cucumbers and peppers topped with feta and kalamata olives and a zesty dressing
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: greek salad
Servings: 6

Ingredients

  • 1 pint cherry tomatoes about 1½ cups
  • 1 seedless cucumber
  • ½ sweet red pepper
  • ¼ cup sliced kalamata olives
  • 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.