Greek Salad
This bright, crunchy salad celebrates classic Mediterranean flavors and is perfect for quick weeknight dinners or light weekend lunches.
Ingredients
Veggies
- 1 large cucumber, diced
- 1 pint grape tomatoes, halved
- 1 medium green bell pepper, diced
- 1/2 medium red onion, thinly sliced
Cheese & Olives
- 1/2 cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
Dressing
- 1/3 cup red apple vinegar
- 1 medium lemon, juiced
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 cup olive oil
Spices & Seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt plus additional to taste
- 1/4 teaspoon black pepper plus additional to taste
Instructions
Preparation
- In a large mixing bowl, combine diced cucumber, halved grape tomatoes, diced bell pepper, sliced red onion, Kalamata olives, and crumbled feta cheese.
- In a separate small bowl, add red apple vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisk the dressing mixture briefly to combine the vinegar, lemon, mustard, garlic, and spices.
- Gradually add olive oil while whisking until the dressing is emulsified and slightly thickened.
- Drizzle the dressing over the salad mixture and gently stir to combine until all ingredients are evenly coated.
- Taste and adjust salt and pepper as needed, then serve immediately or chill for 15–20 minutes to meld flavors.
Notes
Dice vegetables uniformly for balanced bites. Make the dressing just before serving to keep veggies crisp. Store dressing separately if prepping ahead, and toss just before serving. Crumble feta with your hands for rustic texture.