Fresh Greek Salad
A vibrant and healthy side dish packed with fresh vegetables, briny olives, and creamy feta, perfect for any meal.
Ingredients
Main Ingredients
- 3 cups chopped cucumbers Use mini cucumbers if preferred.
- 2 cups halved cherry tomatoes
- 1 cup diced red bell pepper
- 1/2 cup red onion, thinly sliced Soak briefly in cold water if too strong.
- 1 cup Kalamata olives Can substitute with black olives or Castelvetrano.
- 1 cup feta cheese, crumbled Use block feta for creaminess.
Dressing
- 1/4 cup olive oil Heart-healthy.
- 2 tablespoons red wine vinegar Can substitute with lemon juice.
- 1 teaspoon dried oregano Fresh oregano or thyme can be substituted.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large bowl, combine cucumbers, cherry tomatoes, red bell pepper, red onion, olives, and feta cheese.
- Toss gently to combine, being careful not to smash the tomatoes.
- If the onion flavor is too strong, soak it in cold water for 5 minutes.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Taste and adjust the dressing by adding more vinegar for tang or olive oil for silkiness.
Combining
- Pour the dressing over the salad and toss gently to combine until everything is coated but not soggy.
Serving
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
- If chilled, give it a gentle re-toss before serving.
Notes
For a make-ahead option, chop everything and keep the dressing separate up to 24 hours. This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.