Greek Salad
A refreshing and healthy Greek Salad made with fresh vegetables and feta cheese.
Equipment
- large serving dish
- Small bowl
Ingredients
Vegetables
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 English cucumber, partially peeled sliced into half moons
- 1 medium green bell pepper, cored and sliced into rings
- 1 handful pitted Kalamata olives
Seasoning
- 1.5 teaspoons dried oregano
- Kosher salt
- ¼ cup extra virgin olive oil
- 1-2 tablespoons red wine vinegar
Cheese
- 1 (7 ounce) block Greek feta cheese in brine, torn into slabs
Instructions
Preparation
- Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.
- Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.
- Season. Sprinkle the vegetables with ¾ teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss.
- Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining ¾ teaspoon of oregano and enjoy!
Notes
Leftovers? Cover and refrigerate them for up to 2 days. For a punchier lemon and garlic flavor, try this salad with another classic Greek Salad dressing: Ladolemono. Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Serving: 1servingCalories: 102.9kcalCarbohydrates: 4.7gProtein: 0.7gFat: 9.5gSaturated Fat: 1.3gSodium: 2.8mgPotassium: 135mgFiber: 1.1gVitamin A: 125.9IUVitamin C: 18.7mgCalcium: 20.9mgIron: 0.5mg
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