5 from 15 votes
Greek Salad Recipe
Greek Salad combines fresh vegetables like cucumber, bell pepper, cherry tomatoes, and red onion with Kalamata olives and crumbled feta cheese. Tossed in a homemade dressing of olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper, it results in a vibrant, savory salad with bright acidic and herbal notes balanced by creamy feta. This salad offers a refreshing side or light meal component, showcasing Mediterranean flavors.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
226 kcal
Course:
Salad
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 226
% 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.