Greek Salad Recipe
Fresh Greek Salad made with cucumber, tomatoes, feta cheese, and olives.Tossed in a simple homemade Mediterranean dressing.Ready in just 15 minutes and perfect for any meal.
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon dried oregano plus extra for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 English cucumber cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups cherry tomatoes halved
- 5 ounces feta cheese cut into ½-inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and black pepper until well combined.
- Arrange the cucumber, green bell pepper, cherry tomatoes, feta cheese, red onion, and Kalamata olives on a large serving platter or in a large bowl.
- Drizzle the dressing evenly over the vegetables and cheese.
- Gently toss the Greek Salad to coat the ingredients without breaking the feta.
- Sprinkle with additional dried oregano.
- Scatter fresh mint leaves over the top.
- Taste and adjust seasoning if needed. Serve immediately and enjoy.
Notes
- Traditional Greek Salad often includes large chunks of vegetables rather than finely chopped ingredients.
- Feta can be served in cubes or as a larger block placed on top.
- Fresh oregano may be used instead of dried oregano.
- Serve alongside grilled meats, seafood, pita bread, or Mediterranean dishes.