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Enjoy this Easy Greek Salad Recipe made with crisp, fresh vegetables, feta cheese and olives, and simply dressed with herbs, oil and vinegar.
Salads don’t get much easier than this, or more delicious. The flavors and components all come together in a deliciously crisp bite – like a summer symphony! Authentic Greek salads are simple and lightly dressed with olive oil, vinegar and fresh herbs. The richness of the feta and brininess of the olives brings complexity to the salad without overpowering the vegetables.
Crisp, ripe vegetables and fresh herbs are the keys to this simple Greek Salad recipe.
When a recipe has only a few key ingredients, they should all be at their best. The cucumber and bell pepper should be firm, not soft. Look for small ripe tomatoes like these Campari which are bigger than a cherry tomato and smaller than a plum. Use fresh herbs in place of dried whenever possible. And finally, look for block feta cheese stored in a brine instead of crumbled. It makes a world of difference in the flavor and the few minutes you spend cutting the feta into cubes is worth every second. Pre-crumbled feta tends to be a little dry and in really small pieces. Pick up a small amount of the good stuff, you’ll never go back to vacuum-sealed crumbled feta again!
Every dinner needs a fresh component like this Greek Salad recipe.
Fresh Greek salads are a terrific side with just about any meal. I especially love these Greek flavors with grilled meats like chicken and steak. But don’t forget that Greek Salads can be the jumping off point for a great main course salad too. Add sliced chicken and a little arugula or lettuce for a light lunch or dinner. Toss our Greek salad with cooked pasta to enjoy as a meatless main any day of the week. Scoop Greek salad into the pocket of a Whole Wheat Pita bread with a smear of hummus for one of my favorite sandwiches ever!
Or serve this crispy, fresh delicious Greek Salad as part of your Greek themed dinner party! Complete this meal with homemade Whole Wheat Pita breads, juicy Grilled Greek Chicken kabobs, and our favorite Greek Layered Hummus Dip. Enjoy!
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- 1 large English cucumber, cut in half, seeded and sliced 1/4-inch thick
- 1 green bell pepper, seeded and sliced
- 1 pound small ripe tomatoes, quartered (I use Campari tomatoes when I can find them)
- 1/2 red onion, sliced in half-rounds
- 1/2 pound block feta cheese, cut into 1/2-inch cubes
- 1 cup pitted Kalamata olives
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon granulated garlic garlic powder
- Combine all the vegetables in a large serving bowl. Combine the dressing ingredients in a small jar with a lid. Shake the jar until the dressing is combined. Pour the dressing over the vegetables and allow the salad to rest at room temperature about 30 minutes for the flavors to blend before serving.
Salad is best served the day it’s made but will keep for a day or so. The vegetables wilt a little but still taste delicious
Don’t forget to save room for dessert!
With layers and layers of flaky phyllo slathered with melted butter, honey and loads of nuts – who can resist a slice or two of this delicious Honey Baklava Recipe?! Baklava can be made days in advance and stored at room temperature making it great for company and gatherings. This recipe is easily halved for smaller groups and is much easier to make than you would think. Give it a try!
Thanks so much for stopping by! Tricia