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Greek Salad

This easy Greek salad recipe is a flavorful, refreshing summer side dish! If you make it ahead for a gathering, save a few mint leaves to add right before serving.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Course: Salad
Cuisine: Greek , American

Ingredients

Dressing
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove minced
  • ½ teaspoon dried oregano more for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • freshly ground black pepper
For the salad
  • 1 English cucumber cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepper chopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese cut into ½ inch cubes*
  • ⅓ cup Thinly sliced red onion
  • ⅓ cup pitted kalamata olives
  • ⅓ cup fresh mint leaves

Instructions

    Cup of Yum
  1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

  • *Feta in brine is best for this recipe.