Greek Salad Recipe
User Reviews
5
Greek Salad Recipe
Description
Greek Salad Recipe features diced cucumber and green bell pepper, sliced cherry tomatoes, diced red onion, Kalamata olives, and fresh dill, all combined with a flavorful dressing. The dressing mixes extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, sea salt, and black pepper shaken together. This dressing coats the vegetable mix, imparting bright acidity, aromatic herbs, and a slightly tangy mustard undertone.
The salad is finished by sprinkling crumbled feta cheese on top, adding a creamy, salty contrast to the crisp vegetables and tart dressing. The varied textures from crunchy vegetables, juicy tomatoes, briny olives, and soft cheese create a balanced mouthfeel. It works well as a side dish for Mediterranean meals or as a light standalone dish.
Notes include options such as omitting cheese for a dairy-free version, substituting lemon juice with extra red wine vinegar, or swapping dill with fresh parsley or mint for flavor variations. The nutrition estimate is based on a cooked total of about 5 cups of salad with all dressing included.
Ingredients
Greek Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 garlic minced, clove
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano dried
- ½ teaspoon salt plus more to taste, fine sea salt
- ¼ teaspoon black pepper ground
Greek Salad Assembly:
- 1 cucumber , seeds removed and diced
- 1 green bell pepper , seeds removed and diced
- 2 cups cherry tomato sliced
- ½ red onion (~½ cup diced)
- ¼ cup kalamata olives , pitted and sliced
- 3 tablespoons dill chopped, fresh
- 3 ounces feta cheese , crumbled
Instructions
- To prepare the dressing, add the olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper to a small mason jar. Secure the lid and shake well to combine.
- To assemble the salad, add the cucumber, green bell pepper, tomatoes, onion, olives, and dill to a large bowl. Drizzle the dressing over the top and toss well.
- Sprinkle the feta cheese on top and taste the salad. Season with extra salt if needed to boost the flavor, then serve right away.
Notes
- The nutrition info corresponds to about 1.25 cups of salad, assuming 5 cups total with dressing.
- To make dairy-free, omit feta and add an extra 1/4 teaspoon salt to the dressing or stir in up to 2 tablespoons tahini for creaminess.
- Substitute lemon juice with an extra tablespoon of red wine vinegar if preferred.
- For herbs, add fresh parsley or mint instead of dill, but avoid using dried dill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 19mg | 6% |
| Sodium | 691mg | 29% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 46mg | 51% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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