Greek Salad

• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta cheese.
2. 2 In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. 3 Pour the dressing over the salad and toss to coat evenly.
4. 4 Sprinkle with fresh parsley and mint.
5. 5 Serve immediately for the best flavor and texture.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add some sliced avocado for a creamy texture.
• Swap feta for goat cheese for a different flavor profile.

Substitutions

• Use grape tomatoes if cherry tomatoes are unavailable.
• Substitute red wine vinegar with apple cider vinegar if needed.

Pairings

• Grilled chicken
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For a heartier salad, add some chickpeas or grilled chicken.
• Allow the salad to marinate in the fridge for at least 30 minutes to let the flavors meld.

Storage

Store in an airtight container in the fridge for up to 24 hours. Add dressing just before serving to prevent the vegetables from becoming soggy.

Freezing: This salad does not freeze well due to the texture changes in vegetables and cheese.

Serving Suggestions

• Serve with grilled pita bread and tzatziki for a complete Greek feast.
• Pairs wonderfully with grilled chicken or lamb kabobs.

FAQ