Greek Salad
This Greek Salad is crisp, refreshing, and packed with flavor using just a handful of ingredients. No lettuce, just fresh veggies, bold dressing, and a minty twist.
Ingredients
For the Dressing
- 0.25 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic finely minced
- 0.5 teaspoon dried oregano plus more for topping
- 0.25 teaspoon Dijon mustard
- 0.25 teaspoon sea salt
- black pepper freshly ground, to taste
For the Salad
- 1 English cucumber seeds removed and cut into 1/4-inch slices
- 1 green bell pepper chopped into bite-sized pieces
- 2 cups cherry tomatoes halved
- 5 ounces feta cheese cut into small cubes
- 0.33 cup red onion thinly sliced
- 0.33 cup Kalamata olives pitted
- 0.33 cup fresh mint leaves loosely packed
Instructions
- Prepare the dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and black pepper until well combined and slightly thickened.
- Chop and slice the vegetables: Cut cucumber lengthwise, remove seeds, and slice. Chop green bell pepper, halve cherry tomatoes, and thinly slice red onion.
- Arrange the salad: In a large serving plate or shallow bowl, layer the cucumber, bell pepper, tomatoes, feta, onion, and olives.
- Dress the salad: Drizzle the dressing evenly over the salad and toss gently to coat without breaking the feta.
- Finish with herbs: Sprinkle extra oregano and top with fresh mint leaves.
- Taste and adjust: Add salt or pepper if needed. Serve immediately or chill briefly before serving.
Notes
For a vegan version, skip the feta and add 3/4 cup cooked chickpeas with 1 tablespoon of capers. For added protein, roasted chickpeas also work well. Pairs perfectly with pesto pasta or grilled lemon-herb chicken for a complete meal.
Nutrition Facts (Per Serving)
- Calories: 210 kcal
- Total Fat: 17g
- Saturated Fat: 5g
- Protein: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 4g
- Cholesterol: 15mg
- Sodium: 530mg