Ingredients
- Salad
- 1 large English cucumber, halved lengthwise and sliced
- 3 cups cherry tomatoes, halved (or 3 medium tomatoes, chopped)
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 oz feta cheese, cut into small cubes or crumbled
- 2 tablespoons fresh parsley, chopped (optional)
- Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano (or Greek oregano, if available)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional but brightens the flavor)
Description
— —
Serving Size
4 people
Preparation Time
10 minutes
Cuisine(s)
Greek, Vegetarian / Vegan
Food Allergies
Milk (Dairy)
Meal Type
Any meal
Instructions
- Prepare the vegetables: Slice the cucumber, tomatoes, red onion, and green bell pepper. Add them to a large salad bowl.
- Add olives and feta: Add the Kalamata olives and either crumble the feta over the top or add cubed pieces for a traditional presentation.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, black pepper, and lemon juice (if using).
- Toss everything together: Pour the dressing over the salad and gently toss to combine, being careful not to break up the feta too much.
- Serve fresh: Greek salad is best when served immediately, but you can refrigerate it for up to 1 hour before serving.
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