Description
A refreshing Greek salad with garden-fresh vegetables, Kalamata olives, and creamy feta, drizzled with a zesty dressing that brings a taste of the Mediterranean to your plate.
Ingredients
Scale
- 1 large cucumber, diced
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- ⅓ cup red apple vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt and black pepper
- ½ cup olive oil
Instructions
- Combine the diced cucumber, halved grape tomatoes, diced bell pepper, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese in a large mixing bowl.
- Whisk together the red apple vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper in a separate small bowl.
- Drizzle in the olive oil while continuously whisking until fully emulsified.
- Pour the dressing over the salad mixture and gently stir to combine.
Notes
Serve the salad immediately, or let it sit for a few moments to meld the flavors. For added crunch, refrigerate the vegetables prior to assembly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Greek salad, Mediterranean, healthy salad, fresh vegetables, quick recipe