Greek Salad Recipe
User Reviews
5
Greek Salad Recipe
Description
The Greek Salad Recipe uses a mixture of sliced cucumbers, halved grape tomatoes, diced green bell pepper, thinly sliced red onion, and pitted kalamata olives. The vinaigrette dressing, whisked together from olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, and seasoned with salt and freshly ground black pepper, provides bright acidity and herbaceous depth that complements the vegetables' freshness.
The salad is prepared by combining all the vegetables and olives in a large bowl. After tossing with the dressing to evenly coat every ingredient, cubed or crumbled feta cheese is added on top to contribute a rich, creamy texture and salty flavor. The dish is typically served chilled or at room temperature as a refreshing side dish.
Variations include different types of cucumbers, substituting chopped tomatoes if preferred, and replacing the green bell pepper with red, yellow, or orange peppers. The salad keeps well when stored covered in the refrigerator for up to four days, though for meal prep it is best to add feta just before serving to maintain texture and freshness.
Ingredients
For the Greek salad dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
For the salad:
- 1 large cucumber peeled, halved lengthwise, seeded, and sliced into 1/4-inch slices (see note 1)
- 1 pint grape tomatoes or cherry tomatoes, halved (see note 2)
- 1 large green bell pepper stemmed, seeded, and diced (see note 3)
- 1/2 small red onion thinly sliced
- 3/4 cup kalamata olives pitted
- 4 ounces feta cheese cubed or crumbled
Instructions
- To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a large bowl, add cucumbers, tomatoes, green bell pepper, red onions, and olives. Drizzle with the vinaigrette and toss to combine. Top with feta cheese and season to taste with salt, pepper, and oregano.
Notes
- Use peeled and seeded cucumbers for a milder texture, especially with thicker-skinned varieties.
- Tomato variety can be substituted with chopped tomatoes if preferred.
- Green bell pepper is traditional, but red, yellow, or orange peppers can be used for color variations.
- This salad serves about 4 as a side dish.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- For meal prepping, add feta cheese on the day of serving to keep it fresh and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 400kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 25mg | 8% |
| Sodium | 743mg | 31% |
| Potassium | 514mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1416IU | 28% |
| Vitamin C | 54mg | 60% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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