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.

Save Recipe Print Recipe

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
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 all of the dressing ingredients into a medium mixing bowl and whisk well to incorporate.
¼ cup olive oil, ⅛ cup red wine vinegar, 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon dried oregano, ¼ teaspoon sea salt, freshly ground black pepper
Combine all of the salad ingredients and toss with dressing. If using crumbled feta cheese, sprinkle it on after mixing everything else together.
1 English cucumber, 4 Campari tomatoes, ½ medium red onion, ⅓ cup pitted Kalamata olives, ½ cup feta cheese
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.

Did you make this recipe?

I'd absolutely love for you to !