Description
A crisp and bright Greek salad featuring crunchy vegetables, briny olives, and creamy feta, perfect for summer meals, potlucks, or a quick healthy lunch.
Ingredients
- 1 large cucumber, diced (English cucumber works well; seed if very watery)
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- 1/3 cup red apple vinegar (or red wine vinegar)
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup olive oil (good-quality preferred)
Instructions
1. Dice the cucumber, halve the grape tomatoes, dice the green bell pepper, and thinly slice the red onion. Place all vegetables and olives in a large bowl.
2. Crumble feta over the vegetables and gently toss to combine.
3. In a small bowl, whisk together vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
4. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
5. Pour dressing over the salad and toss gently until evenly coated.
6. Taste and adjust seasoning as needed.
7. Serve immediately or chill for 15–20 minutes before serving.
Notes
Swap red apple vinegar for red wine vinegar if needed.
Use shallot instead of red onion for a milder flavor.
For a dairy-free version, omit feta and add toasted pine nuts or chickpeas.
Best served fresh but can be chilled briefly to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal