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
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 cheese over the vegetables and gently toss to combine.
3. In a small bowl, whisk together vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
4. While whisking, slowly drizzle in olive oil until the dressing emulsifies and thickens.
5. Pour the dressing over the salad and toss gently to coat evenly.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve immediately or chill for 15–20 minutes before serving.
Notes
Swap red apple vinegar for red wine vinegar if preferred.
Use shallots instead of red onion for a milder flavor.
For a dairy-free version, omit feta and add toasted pine nuts or chickpeas for richness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg