Greek Salad

A refreshing, classic Greek salad with crisp veggies, olives, and feta in a bright homemade dressing

Greek Salad

Instructions

1. Make the Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano, plus more for sprinkling
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

2. Arrange and Dress the Salad

  • 1 English cucumber (about 11 oz), sliced into 1/4-inch thick half-moons
  • 1 yellow or orange bell pepper (about 4 oz), chopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 oz feta cheese, cut into 1/2-inch cubes
  • 1/3 cup thinly sliced red onion
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves, optional

On a large platter, arrange the cucumber, bell pepper, cherry tomatoes, feta, red onion, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves, if using. Season to taste and serve.

Nutrition

Per serving (makes 4)

  • Calories277
  • Total Fat22g
  • Total Carbs13g
  • Fiber3g
  • Net Carbs10g
  • Protein9g

Storage

Since this salad doesn't include tender greens, it holds up well for a few hours at room temperature or a day or two in the fridge, covered. If prepping ahead for a gathering, save the mint (if using) to add right before serving.