Greek Salad
Greek Salad is a refreshing mix of juicy tomatoes, crisp cucumbers, and tangy feta cheese. Tossed with Kalamata olives and a simple olive oil and red wine vinegar dressing, it's a perfect side dish for any meal.
Servings: 4
Calories: 338kcal
Ingredients
- 4 large tomatoes chopped
- 1 English cucumber sliced into half-moons
- 1 medium green bell pepper thinly sliced
- 1 medium red onion thinly sliced
- ½ cup Kalamata olives
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 block feta cheese about 7 ounces
- fresh oregano or parsley for garnish
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.
- Drizzle the extra-virgin olive oil and red wine vinegar over the vegetables. Sprinkle with dried oregano, salt, and pepper to taste. Gently toss to combine.
- Place the block of feta cheese on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.
- Garnish with fresh oregano or parsley if desired. Serve immediately.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Chill the salad for 15 minutes before serving to let the flavors meld together.
- Keep the feta cheese in a whole block for a more authentic presentation.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing the salad as the fresh vegetables will lose their texture.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 17g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 842mg | Potassium: 680mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1990IU | Vitamin C: 53mg | Calcium: 301mg | Iron: 2mg
