Description
A refreshing Greek salad bursting with fresh vegetables, Kalamata olives, and creamy feta cheese, all tossed in a simple, homemade lemon-herb vinaigrette. This salad is perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
- 1 pound ripe tomatoes, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 green bell pepper, seeded and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 6 ounces feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.
- Add the crumbled feta cheese to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and Dijon mustard.
- Season the dressing with salt and freshly ground black pepper.
- Pour the dressing over the salad ingredients.
- Toss gently to combine and coat all the ingredients evenly.
- Serve immediately or chill for later.
Notes
- For an authentic taste, use good quality extra virgin olive oil.
- Adjust the amount of vinegar and seasonings to your preference.
- You can add other vegetables like pepperoncini or artichoke hearts.
- This salad pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg