Greek Salad
User Reviews
5
Greek Salad
Description
This Greek Salad blends raw vegetables including sliced cucumber, bell pepper, and tomato with the salty tang of kalamata olives and crisp red onions. Crumbled feta cheese adds richness and a creamy contrast to the fresh vegetables. The salad is accented by fresh oregano sprigs for an herbal note.
The dressing is prepared by combining extra virgin olive oil with acidity from red wine vinegar and lemon juice plus lemon zest, sweetened lightly with honey mustard and enhanced by crushed oregano and thyme leaves. Tossing the salad just before serving preserves the crispness of the ingredients while coating them with the tart, herbal dressing.
This salad serves well as a refreshing side dish, especially alongside grilled or roasted meats or seafood. It can also be a light lunch when served with crusty bread. To make it vegan, substitutes like vegan cheese or avocado can be used, and a different mustard type can replace honey mustard.
Ingredients
For the Dressing
- 1/4 cup olive oil extra virgin
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1 tbsp honey mustard
- 3 tbsp oregano leaves crushed
- 1 tbsp thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
For the Salad
- 1 English cucumber large
- 1 bell pepper
- 3 tomato cut in wedges
- 1/2 cup kalamata olives
- 1/2 cup red onion thinly sliced
- 7 oz feta cheese crumbled
- 1 prig oregano
Instructions
For the Dressing
- Add olive oil, salt, pepper, lemon zest and juice, honey mustard, crushed oregano and thyme leaves into a jar. Shake well and set aside.
- Halve and slice an English cucumber. Thinly slice about 1/2 cup of red onion. Chop those kalamata olives in half.
- Cut larger tomatoes into wedges.De-seed and cut a bell pepper into squares.Add cucumbers, tomatoes, olives, onion and pepper into a large bowl. Crumble feta liberally over salad.
- Pour dressing just before serving, toss and enjoy. You can garnish with more oregano if desired.
Notes
- This salad can be prepared in advance but dress just before serving to keep vegetables crisp.
- Adding romaine lettuce can make the salad leafier if desired.
- To make it vegan, swap feta for vegan cheese or avocado and use Dijon mustard instead of honey mustard.
- Using pitted kalamata olives simplifies preparation by eliminating the need to remove pits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1plate | |
| Calories | 173kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 858mg | 36% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 31.9mg | 35% |
| Calcium | 179mg | 18% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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