Easy Greek Salad

greek salad tossed with dressing served in a bowl

5 from 2 ratings

from kristineskitchenblog.com

In this easy Greek salad recipe, crisp veggies, tomatoes, kalamata olives and feta cheese are tossed in my easy homemade Greek salad dressing. It's crisp, fresh and so flavorful!

Prep Time20

Total Time20

Servings: servings

Calories: 258kcal

Author: Kristine Rosenblatt

Ingredients

Greek Salad Dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ teaspoon Dijon mustard
1 small clove garlic minced
½ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon black pepper

Salad

1 English cucumber sliced into ¼-inch thick half rounds
1 green bell pepper cut into ¾-inch pieces
½ small red onion thinly sliced
1 cup cherry or grape tomatoes halved
⅔ cup pitted kalamata olives halved lengthwise
4 ounces block feta cheese cut into ½-inch cubes
salt and pepper to taste

Instructions

Combine all dressing ingredients in a small bowl. Whisk until well combined. Set aside.
Place the cucumber, bell pepper, red onion, tomatoes, olives and feta in a large bowl. Drizzle on dressing, starting with ¼ cup. Toss and add more dressing as needed. Season salad with additional salt and pepper, to taste. Serve.

Video

Notes

Storage: This salad is best served the day it is made, but leftovers can be stored for 1-2 days in an airtight container in the refrigerator.
Feta: I highly recommend buying a block of feta cheese and cutting it into cubes yourself, rather than purchasing crumbled feta. The texture and flavor is so much better when you start with a block of feta and it really makes a difference in a recipe such as this where the feta is a primary ingredient.
Pro Tip: Soak sliced red onions in ice water for 5 minutes, then pat dry. This mellows their sharpness when you’re adding them raw to salads, pasta salads, etc.

Nutrition

Nutrition information is only an estimate.