Description
A vibrant and refreshing Greek salad combining fresh tomatoes, cucumbers, bell peppers, olives, red onions, and crumbled feta cheese, all tossed in a classic homemade Greek dressing.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground black pepper (to taste)
- 12 oz cherry or grape tomatoes (red and yellow, sliced in half)
- 2 medium cucumbers (quartered)
- 1 medium red bell pepper (diced)
- 1/3 cup red onion (chopped)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 4 oz crumbled feta cheese
Instructions
- In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
- Slice the cherry or grape tomatoes in half. Quarter the cucumbers, dice the red bell pepper, chop the red onion, and slice the black and green olives.
- In a large salad bowl, combine the halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced olives.
- Pour the homemade Greek dressing over the salad ingredients and gently toss everything together until the vegetables and olives are evenly coated.
- Sprinkle the crumbled feta cheese over the top of the tossed salad just before serving to retain its texture and flavor.
Notes
- Best served fresh.
- Adjust the seasoning according to your taste.
- Can be served as a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg