Greek Salad is a vibrant, refreshing dish bursting with Mediterranean flavors. Packed with crisp vegetables, tangy feta cheese, and a zesty homemade dressing, this classic salad is perfect as a light lunch, side dish, or addition to any gathering.
Kitchen Equipment Needed
- Large salad bowl
- Cutting board
- Knife
- Small mixing bowl or jar with a lid
- Whisk or fork
Ingredients
For the Salad:
- 4 cups romaine lettuce, chopped (optional, for added bulk)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced into half-moons
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 3/4 cup feta cheese, cubed or crumbled
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard (optional, for emulsifying)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
Directions
- Prepare the Vegetables:
Wash and chop all the vegetables. Combine romaine lettuce (if using), cherry tomatoes, cucumber, red onion, green bell pepper, and olives in a large salad bowl. - Add the Cheese:
Top the salad with cubed or crumbled feta cheese. - Make the Dressing:
In a small mixing bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard (if using), salt, and pepper until well combined. - Assemble the Salad:
Drizzle the dressing over the salad just before serving. Toss gently to ensure the dressing coats all the ingredients evenly. - Serve:
Serve immediately as a side dish or light main course.
Prep Time
15 minutes
Total Time
15 minutes
Nutrition (Per Serving)
Calories: 200
Protein: 5g
Carbohydrates: 7g
Fat: 17g
Sugar: 3g
Expert Tips
- Fresh Ingredients: Use the freshest vegetables and high-quality feta cheese for the best flavor.
- Chill the Salad: Chill the vegetables and dressing separately before assembling for a cool, refreshing salad.
- Customizable Dressing: Adjust the amount of vinegar or olive oil to suit your taste.
FAQs
Can I make this salad ahead of time?
Yes, prepare the vegetables and dressing separately and combine them just before serving to keep the salad fresh.
What can I use instead of feta cheese?
Goat cheese or even shredded mozzarella can be used as alternatives.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas are great options for a more filling meal.
Storing & Reheating
Refrigerator: Store leftover salad (undressed) in an airtight container for up to 2 days. Keep the dressing separate in a jar for up to 1 week.
Freezer: Not recommended, as fresh vegetables do not freeze well.
Substitutions & Variations
- Vegetarian: The recipe is already vegetarian-friendly.
- Vegan: Omit the feta cheese or replace it with a plant-based cheese alternative.
- Additions: Try adding roasted red peppers, artichoke hearts, or capers for extra flavor.
Greek Salad Recipe
Ingredients
Equipment
Method
- **Prepare the Vegetables:**
- Wash and chop all the vegetables. Combine romaine lettuce (if using), cherry tomatoes, cucumber, red onion, green bell pepper, and olives in a large salad bowl.
- **Add the Cheese:**
- Top the salad with cubed or crumbled feta cheese.
- **Make the Dressing:**
- In a small mixing bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard (if using), salt, and pepper until well combined.
- **Assemble the Salad:**
- Drizzle the dressing over the salad just before serving. Toss gently to ensure the dressing coats all the ingredients evenly.
- **Serve:**
- Serve immediately as a side dish or light main course.
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