Greek Salad
A vibrant and refreshing salad packed with fresh vegetables, tangy feta cheese, and briny olives, perfect for summer days or as a side dish.
Ingredients
Main Ingredients
- 1 large cucumber, diced (English cucumber works well; seed if very watery)
- 1 pint grape tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
Dressing Ingredients
- 1/3 cup red apple vinegar (swap for red wine vinegar if needed)
- 1 juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt (and more to taste)
- 1/4 teaspoon black pepper (and more to taste)
- 1/2 cup olive oil (using good-quality olive oil)
Instructions
Preparation
- Prepare all vegetables by washing and cutting them as directed.
- In a small bowl, whisk together the vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Gradually add the olive oil while whisking until emulsified.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese. Drizzle with the dressing and toss gently to combine.
Notes
For optimal freshness, store salad components separately from the dressing. Allowing the salad to rest for about 10-15 minutes before serving allows flavors to meld beautifully.