Greek Salad
User Reviews
4.9
207 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4
-
Calories
352 kcal
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Course
Main Course, Salad
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Cuisine
Greek
Greek Salad
Report
This Greek Salad is a classic salad of cucumbers and tomatoes loaded with feta cheese and olives. Perfect as a side dish or as a meal on its own and ready in just 10 minutes!
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Ingredients
- 1 English cucumber cut in cubes
- 1 small red onion roughly chopped
- 1 green bell pepper chopped
- 2 cup cocktail tomatoes cut in half or quarters
- 1½ cup feta cheese crumbled or cubed
- ¾ cup kalamata olives pitted
Dressing
- 2 cloves garlic minced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon oregano dried
- ½ teaspoon pepper ground
- 1½ teaspoon sugar
Instructions
- Prepare the dressing: Add all the dressing ingredients to a small bowl and whisk well. Alternatively you can place them all in a blender and blend until for about 30 seconds until well combined. Another option is to place all the ingredients in a jar and shake well.
- Toss everything together: Add the cucumber, tomatoes, bell pepper, onion, olives and feta cheese to a large bowl and pour the dressing over. Toss everything well together and serve immediately.
Notes
- Feta Cheese: I added 1 cup cubed feta cheese and about 1/2 cup crumbled feta cheese.
- Why Kalamata olives: Kalamata olives are best for a classic Greek salad. They're a large black or brown olive that's very meaty and they're usually preserved in wine vinegar or olive oil. I really recommend using Kalamata olives for this salad, they make all the difference.
- Try to incorporate both cubed Feta and crumbled Feta in your Greek salad. You'll get nice bites of feta as well as small pieces of crumbled Feta that coat each veggie!
- Use nice quality ingredients, this really makes all the difference in the world especially when you're making a really simple dish like this Greek Salad. I use cocktail tomatoes because they pack a lot of flavor, so keep this attitude in mind when you're in the produce section.
- If you find your dressing is lacking a little salt you can add a bit of Feta brine!
- Fresh dill is a nice addition to this salad if you're looking for ways to use some up!
- Leftovers: Store leftover salad in an airtight container in the fridge for up to 2 days. Greek salad is one of the few salads that will actually still taste good the next day, if not better because the tomatoes and cucumbers will marinate in the dressing and all the flavors have a chance to develop.
Nutrition Information
Show Details
Serving
1serving
Calories
352kcal
(18%)
Carbohydrates
14g
(5%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
50mg
(17%)
Sodium
1034mg
(43%)
Potassium
385mg
(11%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
910IU
(18%)
Vitamin C
46.4mg
(52%)
Calcium
336mg
(34%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 1034mg | 43% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 46.4mg | 52% |
| Calcium | 336mg | 34% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
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