Greek Salad with Homemade Greek Salad Dressing
User Reviews
5
Greek Salad with Homemade Greek Salad Dressing
Description
This Greek Salad calls for cutting tomatoes into bite-sized pieces after removing excess watery seeds, thin cucumber slices, finely sliced red onion, and small strips of green bell pepper. Large chunks of feta cheese and dark, plump kalamata olives provide rich, salty contrast to the fresh vegetables. The dressing incorporates dried oregano, minced garlic, red wine vinegar, and extra virgin olive oil shaken together and rested to develop flavor.
The result is a crisp, vibrant salad with bright acidity balanced by smooth olive oil and the distinctive oregano aroma. The salad is best served immediately to preserve the fresh vegetable textures. It can be a flavorful side dish accompanying grilled meats or enjoyed as a light meal.
Key notes highlight the choice of olives, preferring seeded black olives for juiciness or quality prepackaged kalamata olives. To mellow raw onion sharpness, red onions can be soaked in water briefly. Nutritional information applies per serving, with options to reduce calories by choosing low-fat feta.
Ingredients
Salad
- 3 tomato size of a tennis ball
- 4 cucumber about 8"/20cm long, Lebanese or Persian variety
- 1/2 red onion size of a tennis ball, small
- 1 green bell pepper small
- 8 oz / 250 g feta cheese block
- 5.5 oz / 125g kalamata olive Note 2, black
- 1 tsp oregano dried
Greek Salad Dressing
- 1 garlic minced (about 1/2 tsp minced garlic, clove
- 1 tsp oregano dried
- 1/4 tsp salt (or 1/2 tsp Kosher salt)
- black pepper freshly ground
- 3 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil (preferably Greek!)
Instructions
- Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
- Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
- Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
- Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
- Capsicum: Cut into short strips.
- Feta: Cut into 1cm / 2/5" cubes.
- Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!
Notes
- Use quality kalamata olives, preferably black and plump; seeded olives retain juiciness better but pitted can be used.
- To reduce red onion sharpness, soak sliced onion rings in water for about 15 minutes before adding to the salad.
- Choose fresh, firm tomatoes and cucumbers for the best texture in the salad.
- The salad is best tossed and served immediately after dressing to keep vegetables crisp.
- Using low-fat feta cheese can lower calories per serving without significantly changing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 415g | |
| Calories | 334cal | 17% |
| Carbohydrates | 15.9g | 5% |
| Fat | 28.4g | 44% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 36mg | 12% |
| Sodium | 790mg | 33% |
| Potassium | 580mg | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 270mg | 27% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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