Greek Salad

5 from 3 votes

Greek Salad is a refreshing mix of tomatoes, cucumbers, red onions, bell pepper, olives, and feta, all tossed in a zesty homemade Greek dressing.

Prep Time20

Total Time20

Course: Salad

Cuisine: Greek

Keyword: greek salad

Servings: as a side

Author: Chelsea Lords

Cost: $7.39

Equipment

Mason jar or other sealable container

Ingredients

Salad

3 cups ripe tomatoes cut into wedges, about 3 medium tomatoes, see note 1
2-1/2 cups Persian cucumbers or English cucumber, sliced into half moons, 4 Persian cucumbers
1 cup red onion very thinly sliced, 1 small red onion, see note 2
1-1/4 cup green pepper thinly sliced, 1 small green pepper
1-1/4 cup feta cheese cut into 1/2-inch blocks, 7–8 ounces
1/2 cup kalamata olives

Dressing

1/4 cup + 2 tablespoons olive oil
1 lemon
1-1/2 tablespoons honey
1-1/2 tablespoons Dijon-style mustard
3/4 teaspoon minced garlic
1-1/2 teaspoons dried oregano
3 tablespoons red wine vinegar
Salt and pepper

US - Metric

Instructions

Dressing: (See note 3.) Combine all dressing ingredients in a mason jar. Juice lemon to get 1-1/2 tablespoons lemon juice and add to jar. Season with salt and pepper to taste, then shake vigorously to combine, ensuring no honey or Dijon sticks to the bottom. Store in fridge until ready to use; allowing it to sit for 10–15 minutes enhances flavor.
Veggies: Cut tomatoes into 6 wedges, then cut each wedge into 2–3 smaller pieces. Slice cucumbers into half moons; discard ends. Thinly slice red onion. Cut bell pepper into thin strips. Cube feta into 1/2-inch blocks. Drain olives, pit if necessary, and halve if desired.
Assemble: Gently toss veggies, olives, and feta in a large bowl. Drizzle with dressing to taste (you may not need all). Best enjoyed fresh; leftovers may not retain freshness.

Video

Notes

Note 1: If tomatoes aren’t in season, use cherry tomatoes.

Note 2: To mellow raw red onion, soak slices in salted ice water for 10 minutes, then drain well before adding to salad.

Note 3: You’ll likely have extra dressing (unless you love dressing). Store leftovers in the fridge for up to a week; great for raw veggies, roasted veggies, or other salads.

Storage: Store leftovers in an airtight container in the fridge for up to 1–2 days. Keep the dressing separate and add it just before serving to maintain freshness and prevent sogginess.

Nutrition