Easy Greek Salad Recipe
This Greek Salad makes a delicious side for almost any meal, and it's hearty enough that it can stand alone for lunch or a light dinner!
Servings: 2 servings
Calories: 350kcal
Ingredients
- 2 English cucumbers diced (skins left on)
- 4-6 Roma tomatoes diced
- 1-2 green peppers diced
- 1/4 red onion thinly sliced or green onion (optional)
- 1/4 cup - 1/2 cup feta cheese crumbled
- 1-2 Tbsp extra-virgin olive oil
- 1/2 - 1 tsp powdered oregano
- salt and pepper to taste
- whole black olives or Kalamata olives
Instructions
- Dice veggies on the large size so they're all roughly the same (about the size of a large olive). Add all the diced veggies to a big bowl and toss gently.
- Drizzle olive oil over the top of the veggies. The measurements are approximate, because veggies come in different sizes, but it's about 1-2 Tbsp. You don't want so much that it pools in the bottom of the bowl. Just enough to lightly dress all the ingredients and allow the spices to stick to the veggies.
- Sprinkle with salt, pepper and oregano and toss well. Taste and adjust seasonings as needed. While you want to taste the oregano, it has a strong flavor, so don't over-season.
- Add the crumbled feta and olives and toss again.
- Serve immediately. (While leftovers will still taste good, they'll be slightly soggy.)
Notes
I've found that powdered oregano works best in this recipe; the leaf oregano doesn't have as much flavor and the texture doesn't work with this fresh salad!
A traditional Greek Salad is made with Kalamata Olives. I love them, but my family doesn't care for the sharp bite, so I substitute black olives.
A traditional Greek Salad is made with Kalamata Olives. I love them, but my family doesn't care for the sharp bite, so I substitute black olives.
Nutrition
Calories: 350kcal