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The Best Greek Salad

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A vibrant and refreshing Greek salad made with crisp vegetables, salty feta, and briny Kalamata olives, tossed in a simple olive oil and vinegar dressing. Perfect as a side or light main dish.

Ingredients

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese, crumbled or in large chunks
  • 1/2 green bell pepper, sliced (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Halve the cherry tomatoes, slice the cucumber, red onion, and green bell pepper (if using).
  2. In a large bowl, combine all the chopped vegetables and Kalamata olives.
  3. Add the feta cheese gently, keeping it in large chunks for a traditional presentation.
  4. In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper.
  5. Drizzle the dressing over the salad and toss gently to coat evenly.
  6. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Notes

  • Use block feta for a more authentic presentation.
  • Store leftover salad without dressing for up to 2 days.
  • Customize with grilled chicken, chickpeas, or avocado for a heartier meal.
  • Swap red wine vinegar for balsamic for a slightly sweeter twist.

Nutrition

Find it online: https://recipesbyliza.com/the-best-greek-salad/