Easy Greek Salad
Cook
0 mins
Prep Time
20 mins
Total Time
20 mins
Serves
4
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 medium red onion, thinly sliced
- 1 yellow bell pepper, diced
- 1 cup mixed olives (Kalamata and green), pitted
- 6 oz feta cheese, cut into cubes
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 sprigs fresh rosemary for garnish
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Dijon mustard (optional)
Kitchen Tools Needed:
- Large serving bowl
- Small mixing bowl for dressing
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Steps
- Prepare the Vegetables: Wash and dry all vegetables. Halve the cherry tomatoes, dice the cucumber and yellow bell pepper, and thinly slice the red onion. Place all vegetables in a large serving bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and Dijon mustard if using. Whisk vigorously until well combined.
- Assemble the Salad: Add mixed olives to the bowl with vegetables. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Add Cheese and Herbs: Add feta cheese cubes and fresh oregano to the salad. Toss very gently to avoid breaking up the cheese too much.
- Let it Marinate: Allow the salad to sit at room temperature for 10-15 minutes to let the flavors meld together. This step enhances the overall taste.
- Finish & Serve: Garnish with fresh rosemary sprigs just before serving. Serve at room temperature or slightly chilled in individual bowls.
Macros:
Total Calories: 320
Carbs: 14g
Proteins: 10g
Fats: 27g