Description
This refreshing Greek Salad is a vibrant mix of crisp cucumber, juicy grape tomatoes, crunchy green bell pepper, sharp red onion, briny green olives, and creamy feta cheese all tossed in a zesty homemade dressing made with red wine vinegar, lemon juice, garlic, oregano, and olive oil. Ready in just 15 minutes, it's perfect as a light appetizer, side dish, or healthy lunch option packed with Mediterranean flavors.
Ingredients
Vegetables and Cheese
- 1 large cucumber, diced
- 2 cups grape tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup green olives, halved
- 4 ounces feta cheese, crumbled
- Salt and pepper, to taste
Dressing
- ⅓ cup red wine vinegar
- Juice of 1 lemon
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Combine Vegetables and Cheese: In a large bowl, add the diced cucumber, halved grape tomatoes, diced green bell pepper, thinly sliced red onion, halved green olives, and crumbled feta cheese. Toss gently to mix all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. While whisking continuously, slowly pour in the olive oil to emulsify the dressing until well combined.
- Toss and Serve: Drizzle the prepared dressing over the salad mixture. Toss gently to coat all the salad components with the dressing. Taste and adjust the seasoning by adding extra salt and pepper if desired. Serve immediately or chilled for enhanced flavors.
Notes
- Use fresh, crisp vegetables for the best flavor and texture.
- Feta cheese can be substituted with a vegan feta alternative for a dairy-free version.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust the amount of garlic and oregano according to personal taste preferences.
- For added richness, a sprinkle of toasted pine nuts or walnuts can be included.
