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Loaded Greek Salad

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
20 mins
Additional Time
30 mins
Servings: 6
Course: Side Dish
Cuisine: Greek

Ingredients

Salad:
  • 4-5 medium vine-ripened tomatoes, cut into bite-sized pieces
  • 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • ½ yellow bell pepper, large diced
  • ½ red onion, sliced thinly
  • 1/2 inch diced feta (not crumbled), to taste
  • ½ cup Kalamata olives, pitted
Vinaigrette:
  • ¼ cup red wine vinegar
  • 2 cloves of garlic, minced
  • ½ tbsp fresh oregano, minced
  • ½ tsp Dijon mustard
  • 5 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste

Instructions

    Cup of Yum
  1. Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.
  2. Make the vinaigrette by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl. 
  3. Slowly add the olive oil to make an emulsion. Taste then season with sea salt and freshly cracked pepper, to taste. 
  4. Pour the vinaigrette over the vegetables in the bowl. 
  5. Add the feta and olives then toss lightly. Set aside to allow flavors to mingle for 30 minutes. 
  6. Toss before serving and add a bit of freshly cracked black pepper, if desired. Serve. Enjoy.