Description
A colorful and refreshing Greek salad, perfect as a light lunch or a side dish, featuring crispy vegetables, feta cheese, and olives.
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)
- â…“ cup red apple vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 garlic cloves (minced)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- Salt and pepper (to taste)
Instructions
- Combine diced cucumber, halved grape tomatoes, diced bell pepper, thinly sliced red onion, Kalamata olives, and crumbled feta cheese in a large mixing bowl. Gently toss to mix.
- Whisk together the red apple vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper in a separate small bowl until well blended.
- Add olive oil gradually while whisking continuously until the dressing is emulsified.
- Drizzle the dressing over the salad mixture and gently stir to combine all ingredients until evenly coated.
Notes
Use fresh, high-quality vegetables for the best flavor. Store leftover salad with dressing separate to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg