This Greek salad combines cucumbers, tomatoes, red onion, green bell pepper, Kalamata olives and feta with a simple dressing of olive oil, red wine vinegar and oregano. It is tossed gently and served straight away.
Ingredients for Greek Salad
- Cucumbers: 2 medium, sliced into half-moons
- Tomatoes: 3 large, chopped into wedges
- Red Onion: 1 small, thinly sliced
- Green Bell Pepper: 1, thinly sliced
- Kalamata Olives: ½ cup
- Feta Cheese: ½ cup, crumbled or cubed
- Extra Virgin Olive Oil: 3 tablespoons
- Red Wine Vinegar: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt and Black Pepper: To taste
Step-by-Step Instructions
- Prepare the Vegetables: Wash and chop the cucumbers, tomatoes, red onion, and green bell pepper. Place them in a large salad bowl.
- Add the Olives and Feta: Toss in the Kalamata olives and top with crumbled or cubed feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- Combine the Salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve: Transfer the salad to a serving dish and enjoy immediately. Optionally, garnish with a sprinkle of oregano or additional feta.
Nutritional Information (Per Serving)
Here’s the approximate nutritional breakdown for one serving of Greek salad (serves 4):
- Calories: 200 kcal
- Protein: 4 g
- Carbohydrates: 10 g
- Sugar: 5 g
- Fat: 16 g
- Saturated Fat: 5 g
- Fiber: 3 g
- Sodium: 500 mg
Tips for the Best Greek Salad
- Use Fresh Ingredients: Fresh, ripe vegetables and high-quality olive oil make a big difference.
- Opt for Authentic Feta: Greek feta made from sheep’s milk has the best flavor and texture.
- Don’t Overmix: Toss the salad gently to avoid mashing the ingredients.
- Chill Before Serving: Refrigerate the salad for 15-20 minutes before serving for a refreshing experience.
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Frequently Asked Questions
What kind of feta is best for Greek salad?
Authentic Greek feta made from sheep’s milk, which gives the best flavour and texture.
How do I keep the vegetables from getting mashed?
Toss the salad gently rather than overmixing so the ingredients are not mashed.
Should I chill Greek salad before serving?
A short chill of 15-20 minutes in the refrigerator before serving makes the salad more refreshing.
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