Greek Salad

This tasty salad is loaded with fresh vegetables like cucumbers, sun-ripened tomatoes, bell peppers, and red onion, combined with salty kalamata olives, capers, and feta cheese, and drizzled with a six-ingredient garlic vinaigrette.

Course Salad, Side Dish

Cuisine Greek

Keyword Greek salad recipe, what is a Greek salad, what is in a Greek salad, what's in a Greek salad

Prep Time 13

Servings

Calories 229kcal

Author Beth Pierce

Ingredients

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 cloves garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Greek Salad

1 English cucumber cut in half lengthwise and sliced
4 medium sun-ripened tomatoes
1 green bell pepper cored and diced into bite size pieces
1/3 medium red onion thinly sliced into half moons
1/2 cup pitted Kalamata olives
3 tablespoons capers
8 ounce block feta cheese cut into bite-size pierces
Fresh mint
kosher salt to taste
freshly ground black pepper to taste

Instructions

In a medium bowl whisk the olive oil, red wine vinegar, dried oregano, garlic, salt, and black pepper.
Add the cucumbers, tomatoes, bell peppers, red onion, olives, capers, and feta cheese to a large bowl.
Drizzle with the vinaigrette and toss to coat. Sprinkle with fresh mint. Season with kosher salt and freshly ground black pepper to taste.

Notes

Prepare the vinaigrette up to 24 hours in advance and store it in a mason jar in the fridge. Remove the vinaigrette about 45 minutes prior to tossing the salad to bring it to room temperature.
Other fresh herbs to use on this salad are thyme, dill, or parsley.
To keep it fresh, purchase a small block of feta and crumble or cube it yourself. Goat cheese makes a good substitute.
English cucumbers, also known as seedless cucumbers, are long, thin cucumbers with seeds that are so small they are hardly noticeable.
If you are looking for a recipe to use up the rest of your capers, try chicken piccata.

Nutrition