Simple Greek Salad with Feta

Simple Greek Salad with Feta

5 from 1 rating

This mouth-watering classic Greek salad features feta cheese, ripe tomatoes, cucumber and olives, and comes together in just 20 minutes.

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Prep Time 20

Total Time 20

Servings: 2 (or 4 side salads)

Course: Salad

Cuisine: Greek

Calories: 435

Ingredients Equipment Method Nutrition Notes

Ingredients

For the dressing:

¼ cup olive oil
⅛ cup red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 clove garlic minced
½ teaspoon dried oregano
¼ teaspoon sea salt or to taste
pinch freshly ground black pepper to taste

For the salad:

1 English cucumber or regular cucumber, seeded and chopped
4 Campari tomatoes or 1 pint cherry tomatoes, quartered or halved
½ medium red onion thinly sliced
⅓ cup pitted Kalamata olives
½ cup feta cheese cubed (if in brine), or crumbled

Equipment

Method

Place ¼ cup olive oil, ⅛ cup red wine vinegar, 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, 1 clove garlic (minced), ½ teaspoon dried oregano, ¼ teaspoon sea salt and a pinch freshly ground black pepper into a medium mixing bowl and whisk well to incorporate.
Combine 1 English cucumber (seeded and chopped), 4 Campari tomatoes (quartered or halved), ½ medium red onion (thinly sliced), ⅓ cup pitted Kalamata olives and ½ cup feta cheese, and toss with the dressing. If using crumbled feta cheese, sprinkle it on after mixing everything else together.
Serve immediately or let sit for up to 20 minutes at room temperature for flavors to meld.

Nutrition

Calories: 435kcalCarbohydrates: 17gProtein: 8gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 33mgSodium: 1095mgPotassium: 615mgFiber: 4gSugar: 7gVitamin A: 1448IUVitamin C: 27mgCalcium: 253mgIron: 2mg

Notes

Storage: Leftover Greek salad can be stored in an airtight container in the fridge for up to 2 days once the dressing has been added.

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