Greek Salad
The best Greek Salad recipe is made of all simple, fresh, vibrant ingredients, and is simple and absolutely delicious!
Servings: 4 servings
Calories: 287kcal
Cost: 13
Recipe Link
Equipment
Ingredients
- 4 ripe tomatoes , cut into wedges
- 1 large cucumber , peeled and sliced into thick half-moons
- 1/2 red onion , sliced
- ½ of a green bell pepper , sliced
- 1 cup kalamata olives , whole, pitted
- 4 oz block of Greek feta cheese*
- 1/4 cup extra virgin olive oil
- 1-2 Tablespoons red wine vinegar , to taste
- 1 teaspoon dried oregano
- sSalt and black pepper , to taste
Instructions
- Prep Veggies: Add tomatoes, cucumber, onion, bell pepper and kalamata olives to a large bowl.4 ripe tomatoes, 1 large cucumber, 1/2 red onion, ½ of a green bell pepper, 1 cup kalamata olives
- Add Dressing: Drizzle with half of the olive oil and some red wine vinegar and toss to combine.1/4 cup extra virgin olive oil, 1-2 Tablespoons red wine vinegar
- Serve with the feta block right on top of the salad then drizzle with more olive oil, and a sprinkle of oregano and salt and pepper.4 oz block of Greek feta cheese*, 1 teaspoon dried oregano, sSalt and black pepper
Notes
Yield: About 8-10 cups of salad. Serving Size: About 2-2 1/2 cups.
Feta Cheese: I buy an 8oz block and cut it in half horizontally to create a thinner block. Use the second half for another Greek salad another day, or to make whipped feta dip.
Nutrition
Calories: 287kcal | Carbohydrates: 12g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 859mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1419IU | Vitamin C: 32mg | Calcium: 194mg | Iron: 1mg
