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Marinated Greek Salad
5 from 12 votes

Marinated Greek Salad

This Marinated Greek Salad combines a mix of tomatoes, English cucumber, green bell pepper, red onion, and crumbled feta cheese tossed in a garlicky dressing of olive oil, red wine vinegar, lemon juice, oregano, and Dijon mustard. The salad is left to marinate, allowing the vegetables to absorb vibrant tangy flavors, resulting in a refreshing and well-seasoned side dish.

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 244 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean, Vegetarian

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

    Cup of Yum
  1. First prep the veggies.
  2. If using cherry/grape tomatoes - halve them horizontally or vertically. For Roma/regular tomatoes - coarsely chop into wedges. I used a mix of both.
  3. 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.
  4. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  5. 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.
  6. 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!
  7. Ready to eat? Give it a taste and add any extra salt/pepper/lemon juice your heart desires.
BONUS RECIPE: Feta Vinaigrette
  1. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 244

% 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.