Description
This Classic Greek Salad is a fresh and vibrant dish featuring crisp vegetables, tangy feta cheese, and briny olives, all tossed in a simple and zesty Greek dressing. It’s perfect as a side dish, light lunch, or paired with grilled meats for a Mediterranean-inspired meal.
Ingredients
For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 green bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 1 cup feta cheese, crumbled or in blocks
- 1 tablespoon fresh parsley, chopped (optional)
For the Greek Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Prepare the Salad:
In a large bowl, combine cherry tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives. Gently toss to mix. -
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, lemon juice, garlic, salt, and pepper until well combined. -
Combine Salad and Dressing:
Pour the dressing over the salad and toss gently until everything is evenly coated. -
Add Feta and Garnish:
Top the salad with crumbled or block feta cheese. Sprinkle with fresh parsley if using. -
Serve:
Serve immediately, or refrigerate for up to 1 hour before serving for a chilled salad.
Notes
- For a traditional presentation, keep the feta in large blocks on top of the salad.
- You can add a handful of fresh herbs like dill or mint for extra flavor.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.