Greek Salad
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
8 servings
-
Calories
146 kcal
-
Cuisine
Mediterranean
Greek Salad
Description
Greek Salad features a colorful mix of chopped Roma tomatoes, English cucumber, green bell pepper, thinly sliced red onion, and pitted kalamata olives combined with a dressing made from olive oil, red wine vinegar, lemon juice, oregano, basil, and seasoning. The salad is topped with crumbled or cubed feta cheese, offering a creamy contrast to the crunchy vegetables. The dressing is easily prepared by mixing all ingredients thoroughly, then tossed with the salad vegetables to coat evenly. Fresh parsley adds an optional garnish that enhances the presentation. This recipe yields a vibrant, crisp salad that pairs well with grilled meats or as a light standalone dish.
The ingredients retain their distinct textures, with the tomatoes holding their shape due to preferred use of Roma tomatoes. The vinaigrette balances acidity, saltiness, and herbaceous notes, which helps highlight the natural flavors of the vegetables and feta cheese. The salad can be prepared ahead, though dressing may be stored separately to preserve freshness. Light soaking of the onion in salted ice water before adding is optional to mellow its sharpness.
Serving Greek Salad chilled brings out its refreshing qualities, making it suitable as a starter or accompaniment to Mediterranean meals. It is versatile for casual lunches or dinner tables. Its components can be adjusted based on availability, but fresh vegetables and quality feta provide the best results.
Bottled Greek dressing can replace homemade dressing if desired for convenience.Use Roma tomatoes when possible as they maintain structure better in the salad.The salad keeps well for up to 4 days refrigerated; for best texture, store dressing separately and add before serving.Soaking sliced red onion in salted ice water can soften its flavor if preferred.Feta cheese can be served cubed or crumbled on the salad according to preference.
Ingredients
Salad
- 5 Roma tomato chopped, about ¾ lb
- 1 English cucumber chopped
- 1 green bell pepper chopped
- ½ small red onion thinly sliced or diced
- ¼ cup kalamata olives or black olives, pitted
- 4 ounces feta cheese or cubed, crumbled
- parsley for garnish, optional, chopped, fresh
Dressing
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- ½ lemon juiced, about 1 tablespoon
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon kosher salt and black pepper to taste
- 1 pinch granulated sugar optional
Instructions
- Combine all dressing ingredients in a small bowl and mix well or shake in a jar.
- In a large bowl, combine tomatoes, cucumber, green pepper, red onion, and olives.
- Pour the dressing over the salad and toss well to combine.
- Add feta cheese and garnish with parsley if desired.
Notes
- Bottled Greek dressing can replace homemade dressing if desired for convenience.
- Use Roma tomatoes when possible as they maintain structure better in the salad.
- The salad keeps well for up to 4 days refrigerated; for best texture, store dressing separately and add before serving.
- Soaking sliced red onion in salted ice water can soften its flavor if preferred.
- Feta cheese can be served cubed or crumbled on the salad according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146 | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 13mg | 4% |
| Sodium | 377mg | 16% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
