This light and refreshing Greek Salad is an easy side dish you can make at home. Just six ingredients + a super simple salad dressing come together to make this delicious salad.
Can't get enough of easy salads? Try my Asian cucumber salad next!
About This Recipe
In our house, every meal has to come with some sort of vegetable side dish- no exceptions! I'm pretty sure this is true for most households, but in ours, it's especially true because my wife needs to have lots of vegetables to help her...digestion (sorry, TMI).
Last week, I made coleslaw to go along with our dinners, but my wife thought it had too much mayo so she didn't eat much of it. And when she did, she actually rinsed off the mayo in a bowl of water.
So for this week, I wanted something lighter and less mayo-y. That's when the idea of Greek salad came to mind! Greek salad dressing is primarily made with acid and olive oil. No mayo. It's much lighter in comparison. Plus you get an even greater variety of vegetables. Traditional Greek salad is made with tomatoes, cucumbers, red onions, and green bell peppers.
You can make this ahead of time, but keep in mind that salted vegetables will soften over time. So if you like them super crisp, it's best to eat this salad fresh!
Key Ingredients
Vegetables: For the vegetables, you'll need tomatoes (I used Roma tomatoes), cucumbers, green bell peppers, and red onions. For the best eating experience, I recommend slicing the vegetables into similar-sized pieces.
Dressing: You'll need extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, dried basil, salt, and black pepper.
Instructions
STEP 1: In a small bowl, whisk together the salad dressing ingredients. Keep in mind that there is no binder in the dressing, so the oil and vinegar will separate over time. Make sure to whisk the dressing again right before serving.
STEP 2: Combine the vegetables, olives, and cheese in a large bowl.
STEP 3: Pour the dressing over and toss to coat. The salad will stay fresh in the fridge for up to 3 days. Enjoy!
Greek Salad
Ingredients
- 5 medium Roma tomatoes (chopped)
- 1 large English cucumber (chopped)
- 1 medium green bell pepper (chopped)
- ½ small red onion (sliced)
- ¼ cup pitted Kalamata olives
- ½ cup feta cheese (crumbled)
Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together all the dressing ingredients.
- To a large bowl, add the tomatoes, cucumbers, green pepper, red onion, olives, and feta cheese. Gently toss until combined.
- Pour the dressing over the salad and toss to combine. The salad will keep in the refrigerator for up to 3 days, but keep in mind the vegetables will begin to soften over time.
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