Greek Salad

Prep: 15 mins

Cook: 0 mins

Servings: 4

Category: Lunch

Ingredients

  • 1 large cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 1 cup feta cheese, crumbled or cubed
  • 1 bell pepper (any color), chopped
  • For the dressing: 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh parsley or dill for garnish

Nutrition (per serving)

Calories: 250
Total Fat: 20g
Cholesterol: 25mg
Carbohydrates: 10g
Sugars: 5g
Protein: 6g

Instructions

  1. Prepare the vegetables: Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the bell pepper, and set aside.
  2. In a large mixing bowl, combine the cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, and feta cheese. Toss gently to mix the ingredients evenly.
  3. In a small bowl or jar, whisk together the dressing ingredients: olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to taste.
  4. Pour the dressing over the salad and toss gently to coat all the vegetables and feta. Be careful not to break up the feta too much if using cubes.
  5. Let the salad sit for 5-10 minutes to allow the flavors to meld (optional, but recommended).
  6. Transfer to a serving bowl or individual plates. Garnish with fresh parsley or dill if desired. Serve immediately and enjoy your refreshing Greek salad!