Greek Salad
This light and refreshing Greek Salad is the perfect side dish. For the best experience, make this salad in the summer when the vegetables are at their peek ripeness!
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.