Greek Salad Recipe
A fresh Greek salad is the perfect addition to any lunch or dinner! It’s fresh, crunchy, and is a great way to get extra veggies in your diet. Boost the anti-oxidant and phytonutrient level by adding fresh herbs, including thyme and oregano, in place of dried herbs.
This is a great side served with grilled fish or shrimp, or the occasional steak and pairs great with hummus or baba ghanoush for an appetizer.
Add chickpeas and top with avocado or a hard-boiled egg for a vegetarian lunch.
Greek Salad
Salad Ingredients
- 1 large cucumber diced
- 1 pint grape tomatoes halved
- 1 green bell pepper diced
- ½ red onion thinly sliced
- ½ cup Kalamata olives halved
- 4 ounces feta cheese crumbled (optional – omit for dairy free)
- salt and pepper to taste
Greek Salad Dressing
- ⅓ cup red wine vinegar
- 1 lemon juiced
- 1 teaspoon Dijon mustard
- 1-2 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Add the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese to a large mixing bowl.
- In a separate small mixing bowl, add the vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
- Drizzle the dressing on the salad and gently stir to combine. Season with additional salt and pepper, if desired.