Greek Salad Recipe
Nutrient-dense Greek salad made with crunchy cucumber, green bell pepper, olives, red onion, tomatoes, and feta cheese and drizzled in a tangy dressing. A great salad that is ready in15 minutes.
Equipment
- mixing bowl and wire whisk
- tall glass container with a lid or food processor alternative
- Chopping board and knife
Ingredients
Dressing:
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 large garlic, finely minced
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Salad:
- 1 large cucumber, cut lengthwise and sliced ¼-inch thick
- 1 medium green bell pepper, cored and julienned
- 1 ½ cup cherry tomatoes, sliced into half
- 1 medium red onion, sliced thinly
- ⅓ cup pitted Greek Kalamata olives
- ½ cup feta cheese, cut into cubes
Instructions
Dressing:
- In a mixing bowl, whisk together all of the ingredients except the olive oil. Slowly drizzle in the olive oil, whisking constantly as you pour until the dressing is emulsified.
Salad:
- Wash and chop your vegetables. Combine all the ingredients in a large mixing bowl. Toss the dressing into the salad and mix it gently. Sprinkle more dried oregano and black pepper if so desired.
- Share and enjoy!
