Greek Salad
A refreshing Mediterranean classic with crisp vegetables, creamy feta, and briny olives dressed in olive oil and oregano. Ready in minutes for a light lunch or side dish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 8g
greekvegetarianmediterraneansaladgluten-free
Ingredients
- 1 large cucumber
- 2 large Roma tomatoes
- ½ medium red onion
- 1 medium bell pepper (red or yellow)
- ½ cup Kalamata olives
- 150 g feta cheese
- 3 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Dice the cucumber, tomatoes, and bell pepper into bite-sized chunks. Thinly slice the red onion.
- 2
In a large bowl, combine the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
- 3
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- 4
Pour the dressing over the vegetables and toss gently to coat.
- 5
Top with crumbled feta cheese and serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- large mixing bowl
- small mixing bowl
- whisk
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