Greek Salad

Greek Salad

GREEK·VEGSource

A delicious, easy Greek salad with cucumbers, Kalamata olives, feta, and tons of crunch and flavor.

10m4Servings

Nutrition

335kcal

15gProtein

20gCarbs

22gFat

Ingredients

DRESSING

Olive Oil (Extra Virgin)

⅛ cup

Red Wine Vinegar

3 tbsp

Lemon Juice

2 tbsp

Lemon Zest

2 tbsp

Honey Mustard

1 tbsp

Oregano Leaves (Crushed)

3 tbsp

Thyme Leaves

1 tbsp

Salt

To taste

1½ tsp

Black Pepper

½ tsp

SALAD

English Cucumber (Large)

1 piece

Bell Pepper

1 piece

Tomatoes (Cut in wedges)

3 pieces

Kalamata Olives

½ cup

Red Onion (Thinly sliced)

½ cup

Feta (Crumbled)

7 oz

Oregano (Sprig)

OptionalFor garnish

1 sprig

Instructions

1Prepare the Dressing

2m

Combine Ingredients

Add olive oil, salt, pepper, lemon zest and juice, honey mustard, crushed oregano, and thyme leaves into a jar. Shake well to combine.

2Prepare the Salad Ingredients

8m

Chop Cucumber and Onion

Halve and slice an English cucumber. Thinly slice about 1/2 cup of red onion.

Prepare Olives and Tomatoes

Chop Kalamata olives in half. Cut larger tomatoes into wedges.

Prepare Bell Pepper

De-seed and cut a bell pepper into squares.

3Assemble the Salad

Combine Vegetables

Add cucumbers, tomatoes, olives, onion, and bell pepper into a large bowl.

Add Feta

Crumble feta liberally over the salad.

Dress and Toss

Pour the dressing over the salad just before serving. Toss gently to combine. Garnish with fresh oregano if desired.

Tips

For easier preparation, use pitted Kalamata olives.

This salad can be made ahead; dress and toss just before serving.

Add romaine lettuce for a leafier salad, or substitute feta with avocado for a creamy vegan option.

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