Greek Salad with Feta & Olives
Crisp tomatoes, cucumber, peppers, and mushrooms tossed with briny olives and crumbly feta, dressed with lemon, olive oil, and a splash of vinegar. A no-cook, 10-minute Mediterranean classic.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 8g
Ingredients
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced into 1-inch chunks
- 1 medium bell peppers (red or yellow), diced
- 1.5 cups mushrooms, sliced thin
- ¾ cup kalamata olives, pitted
- 4 oz feta cheese, cubed
- 1 batch lemon (juiced) + 3 tbsp olive oil + 1 tbsp balsamic vinegar
Instructions
- 1
Halve the cherry tomatoes. Dice the cucumber into 1-inch chunks and the bell pepper into bite-sized pieces.
- 2
Slice the mushrooms thin, removing any woody stems. Pit the olives if needed.
- 3
Add all vegetables, olives, and feta to a large bowl.
- 4
Squeeze the lemon juice over everything. Drizzle with olive oil and balsamic vinegar.
- 5
Toss gently until vegetables are coated. Season with salt and pepper to taste.
- 6
Serve immediately or let sit 5 minutes for flavors to meld.
Tools you’ll need
- cutting board
- knife
- large mixing bowl
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