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Greek Salad Recipe

Fresh Greek Salad Recipe

This authentic Greek salad recipe brings together crisp vegetables, tangy feta cheese, and bold Mediterranean flavors in just 15 minutes. Perfect for summer gatherings with fresh tomatoes, cucumbers, olives, and a zesty homemade dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Greek Salad Dressing
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano plus more for sprinkling
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste
Salad Ingredients
  • 1 large English cucumber seeded and sliced 1/4-inch thick
  • 1 large green bell pepper chopped into 1-inch pieces
  • 2 cups cherry tomatoes halved
  • 5 ounces feta cheese cut into 1/2-inch cubes
  • 1/3 cup red onion thinly sliced
  • 1/3 cup Kalamata olives pitted
  • 1/3 cup fresh mint leaves

Equipment

  • Large serving platter
  • Small Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and several grinds of black pepper until well combined.
  2. Prepare the vegetables: Cut the English cucumber lengthwise, remove seeds, and slice into 1/4-inch thick half-moons. Chop the green bell pepper into 1-inch pieces. Halve the cherry tomatoes.
  3. Prepare cheese and aromatics: Cut the feta cheese into 1/2-inch cubes. Thinly slice the red onion. Set aside the pitted Kalamata olives and fresh mint leaves.
  4. Assemble the salad: On a large serving platter, arrange the cucumber slices, green pepper pieces, halved cherry tomatoes, feta cubes, red onion slices, and Kalamata olives in an attractive pattern.
  5. Dress and finish: Drizzle the prepared dressing evenly over the salad. Very gently toss to coat all ingredients. Sprinkle with additional oregano and top with fresh mint leaves.
  6. Rest and serve: Let the salad rest for 10 minutes to allow flavors to meld. Season with additional salt and pepper to taste before serving.

Notes

Best Feta: Use authentic Greek feta cheese stored in brine for the best flavor and texture.
Make-Ahead Tips: This salad can be prepared up to 4 hours in advance. Save the fresh mint leaves to add right before serving to prevent wilting.
Storage: Store covered in the refrigerator for up to 2 days. Add a splash of olive oil before serving if needed.
Variations: Add cooked chickpeas for extra protein, use a mix of colorful bell peppers, or substitute fresh oregano or parsley for the mint.