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Greek Salad

A refreshing and nutritious salad packed with vibrant vegetables, healthy fats, and creamy feta, perfect for meal prep or a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dressing
  • ¼ cup extra-virgin olive oil High-quality olive oil recommended
  • 3 tablespoons red wine vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon dried oregano More for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper To taste
For the Salad
  • 1 each English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
  • 1 each green bell pepper (chopped into 1-inch pieces)
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese (cut into ½ inch cubes)
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives
  • ⅓ cup fresh mint leaves

Method
 

Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and several grinds of black pepper until combined.
Prepare the Salad
  1. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onion, and Kalamata olives.
Combine
  1. Drizzle the dressing over the salad and very gently toss everything together. Be sure not to break apart the feta cubes too much.
Finish Up
  1. Sprinkle with a few generous pinches of oregano and top with fresh mint leaves. Season to taste and serve.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Store the dressing separately to prevent sogginess.