Marinated Greek Salad
User Reviews
5
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Prep Time
15 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
244 kcal
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Cuisine
Mediterranean, Vegetarian
Marinated Greek Salad
Description
The Marinated Greek Salad begins with a variety of fresh vegetables: roughly chopped Roma and cherry tomatoes, peeled and sliced red onions, halved and seeded English cucumber sliced into pieces, and coarsely diced green bell peppers. These are combined in a bowl, offering crisp and varied textures.
The dressing is a blend of quality olive oil, minced garlic, red wine vinegar, freshly squeezed lemon juice, dried oregano, kosher salt, freshly ground black pepper, and Dijon mustard. Whisking these ingredients creates a balanced vinaigrette that is poured over the vegetables. Addition of fresh parsley and crumbled feta cheese rounds out the dish with herbal and creamy notes.
Allowing the salad to marinate at room temperature for at least 30 minutes helps the vegetables soften slightly and soak in the tangy, savory flavors of the dressing. This resting period enhances the dish’s brightness and makes it suitable as a side or light meal accompaniment.
The salad holds well for some time after marinating, and flavors can be adjusted with salt, pepper, or additional lemon juice before serving. This Mediterranean-inspired salad emphasizes fresh, vibrant produce and simple seasoning for an approachable yet flavorful offering.
Ingredients
- 1 lb tomato I used a mix of Roma and cherry
- 1 cucumber English (hothouse) variety
- 1 green bell pepper
- ¼-½ red onion
- 4 oz feta cheese , coarsely crumbled
- 2-3 TBSP parsley optional, fresh
Easy Greek Marinade
- 2-3 cloves garlic (smashed/peeled/minced)
- ½ cup olive oil quality
- ¼ cup red wine vinegar
- ½ lemon , freshly juiced
- 1 tsp dried oregano leaves
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- ½ tsp Dijon mustard
Instructions
- First prep the veggies.
- If using cherry/grape tomatoes - halve them horizontally or vertically. For Roma/regular tomatoes - coarsely chop into wedges. I used a mix of both.
- Leave cucumber unpeeled and cut in half lengthwise. Scoop out seeds with a spoon and cut into ½ inch slices. Coarsely dice bell pepper. Peel and slice onion into half-rounds.
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- In a medium-small bowl top minced garlic with olive oil (use one you love the taste of!), red wine vinegar, lemon juice, oregano, salt, pepper, and dijon mustard. Whisk well and pour over salad. Add chopped parsley and large crumbles of feta. Gently mix/toss to coat.
- Set aside for 30 minutes to marinate (at room temp) then dig in. You can even allow it to sit for an hour if time permits. The flavors will amplify even further!
- Ready to eat? Give it a taste and add any extra salt/pepper/lemon juice your heart desires.
BONUS RECIPE: Feta Vinaigrette
- After you’ve scarfed the salad, the leftover marinade can actually be blended up into the most amazing feta vinaigrette! Simply add the marinade to a food processor or blender (an immersion blender works great too!) along with a few spoonfuls of feta. Blend until creamy and add any extra feta and lemon juice your heart desires!
Notes
- Nutrition facts provided are estimates for both salad and marinade; adjust ingredients as needed for dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 611mg | 25% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 35mg | 39% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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