Greek Salad with Feta and Fresh Herbs
User Reviews
5
Greek Salad with Feta and Fresh Herbs
Description
The salad preparation begins by cutting tomatoes into bite-sized wedges, salting them, and letting them drain to reduce excess liquid. Thinly sliced red onions are soaked in ice water to mellow their sharpness. Meanwhile, cucumber and bell pepper are cut into chunky pieces for a firm bite. The drained tomatoes and onions are combined with the cucumbers, peppers, olives, and capers, and coated evenly in extra virgin olive oil.
A dressing of red wine vinegar, crushed dried oregano, salt, and black pepper is gently tossed with the vegetables to enhance their flavors. The salad is then arranged on plates or a serving platter and topped with triangular wedges of feta cheese. A drizzle of olive oil and a sprinkle of oregano finish the presentation.
This Greek salad offers a balance of juicy, crunchy, and briny textures, making it versatile alongside grilled dishes or as a refreshing standalone salad during warmer days.
Ingredients
- 2 pounds tomato cored and quartered into bite sized wedges
- 1 1/4 teaspoon salt divided, sea salt
- 1/2 red onion sliced thin
- 2 Tablespoons red wine vinegar
- 1 teaspoon oregano crushed, dried
- 1/2 teaspoon black pepper
- 1 English cucumber quartered and chopped into bite-sized chunks.
- 1 green bell pepper cored, seeded and cut into thick strips.
- 1 cup kalamata olives pitted
- 2 Tablespoons capers rinsed and drained
- 1/4 cup extra virgin olive oil
- 3/4 pound feta cheese cut into triangles
Instructions
Prepping the veggies
- Cut tomatoes into bite sized wedges. Toss tomatoes with 1/2 teaspoon salt and place in a colander over a bowl and let drain for 30 minutes while preparing the rest of the veggies.
- Slice the red onion into thin slices and place in a bowl of ice water for 15 minutes.
- Slice cucumber in half lengthwise, then quarter into bite sized pieces.
- Core and seed bell pepper and cut into thick strips.
Finishing the salad
- Drain the tomato wedges and onions and place into a large bowl. Add cucumber chunks, bell peppers and kalamata olives and capers. Toss with olive oil to coat.
- Mix dried oregano, red wine vinegar, 3/4 teaspoon sea salt, and black pepper together in a small bowl. Gently toss with veggies. Check seasoning and add more salt and pepper if desired.
- Transfer salad to a serving platter or divide among 4 or 8 plates. Top with feta wedges. Drizzle with additional olive oil and dried oregano.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 231kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 1.174mg | 0% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1.293IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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