Easy Greek Salad Recipe
An easy and classic Greek salad with fresh, crisp vegetables, smooth Feta cheese and briny olives.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: Greek
Keyword: salad
Servings: 6
Calories: 272kcal
For the salad:
- 1 large English cucumber, cut in half, seeded and sliced ¼-inch thick
- 1 green bell pepper, seeded and sliced
- 1 pound small ripe tomatoes, quartered (I use Campari tomatoes when I can find them)
- ½ red onion, sliced in half-rounds
- ½ pound block feta cheese, cut into ½-inch cubes
- 1 cup pitted Kalamata olives
For the dressing:
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ⅓ cup extra-virgin olive oil
- ⅛ teaspoon granulated garlic, garlic powder
- 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 272kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 1167mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 28mg | Calcium: 233mg | Iron: 1mg