Greek Salad
A fresh and vibrant Greek salad featuring crunchy veggies, tangy feta, and a zesty dressing—perfect for a light lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 large cucumber (diced)
- 1 pint grape tomatoes (halved)
- 1 medium green bell pepper (diced)
- 0.5 medium red onion (thinly sliced)
- 0.5 cup Kalamata olives (halved)
- 4 ounces feta cheese (crumbled)
Dressing Ingredients
- 0.33 cup red apple vinegar
- 1 medium lemon (juiced)
- 1 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup olive oil
Instructions
Preparation
- In a large mixing bowl, combine diced cucumber, halved grape tomatoes, diced bell pepper, sliced red onion, Kalamata olives, and crumbled feta cheese.
Make the Dressing
- In a separate small bowl, whisk together red apple vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper.
- Gradually add olive oil while whisking until emulsified.
Combine
- Drizzle the dressing over the salad mixture and gently stir to combine until all ingredients are evenly coated.
Notes
Serve your Greek salad chilled or at room temperature. It's best to eat the salad within a day or two for the freshest taste. Adjust the dressing ingredients to taste.