Description
A vibrant and refreshing Greek salad featuring crisp vegetables, briny olives, and creamy feta cheese, all tossed in a simple, homemade lemon-herb vinaigrette. Perfect for a light lunch or a side dish.
Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber, chopped
- 2 large tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 6 ounces feta cheese, crumbled
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
- In a large salad bowl, combine the chopped cucumber, tomatoes, sliced red onion, and Kalamata olives.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Sprinkle the crumbled feta cheese over the top.
- Serve immediately.
Notes
- For an extra burst of flavor, add a pinch of dried dill to the dressing.
- You can substitute green olives for Kalamata olives if preferred.
- For a heartier salad, add grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg