Greek Salad

5 from 7 votes

Loaded with fresh veggies, the best vinaigrette and lots of feta, Greek Salad has to be the absolute best of its kind. Chop, whisk, toss, and serve! It's as simple as that. It just might be one of the only salads that you can not just store leftovers, but they end up tasting even better the next day.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: baked feta, caesar salad, cucumbers, greek salad, mediterranean meatballs, tomatoes

Servings: servings

Calories: 193kcal

Author: Nicole Beaulieu

Ingredients

1/4 cup red wine vinegar
1 tbsp lemon juice from half a lemon
1 tsp sugar
2 cloves garlic minced
1 tsp oregano dried
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1/4 cup olive oil
1 English cucumber cubed
1 bell pepper diced
1/2 cup red onion diced
1 cup cherry tomatoes halved or quartered, depending on the size
1/2 cup kalamata olives pitted
1 cup feta cheese 1/2 crumbled, 1/2 cubed

US Customary - Metric

Instructions

Add the red wine vinegar, lemon juice, sugar, garlic, oregano, salt, and pepper to a mixing bowl and whisk to dissolve the sugar and salt.
Slowly pour the olive oil in, while whisking vigorously, until completely incorporated.
Add the rest of the ingredients to a salad bowl and top with the prepared dressing. Toss well to combine and serve.

Notes

I like to have both cubed and crumbled feta in my Greek salad, but you can serve it however you prefer.

Serving size is considered an appetizer portion. If you want to serve this as a main dish, there will be 3-4 servings.

Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.

Did you try this recipe? Don't forget to comment and leave a star rating!

Nutrition