Greek Salad
This Greek Salad is everything you want in a summer salad- refreshing, vibrant, flavorful and healthy. Simple ingredients, that can be made in 20 mins!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 of a red onion, finely sliced
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1 1/2 pounds tomatoes- heirloom tomatoes, cherry, grape, etc. (4 cups chopped)
- 1 large English Cucumber – cut into half-moons (or sub Persian or Turkish Cucumber)
- 1 bell pepper- chopped into bite-sized pieces
- 12-15 kalamata olives, pitted, sliced in half
- 1 tablespoon fresh oregano, finely chopped (or use 1 teaspoon dried)
- 2-3 tablespoons fresh dill, chopped, (or sub fresh mint or Italian Parsley)
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- salt and pepper to taste
- 4-6 ounces of feta
Instructions
- 1
Finely slice the red onion and place it in a large bowl. Toss onion with the red wine vinegar and the salt, and let this stand while you prep the remaining ingredients.
- 2
Place tomatoes, cucumber, bell pepper, kalamata olives, oregano and dill in the bowl.
- 3
Grate the garlic clove over top and pour in the olive oil.
- 4
Give the salad a good toss and season with salt and pepper, to taste.
- 5
Place in a serving bowl and nestle the feta over top. You can use one large thin piece or cut it into smaller pieces (like one per person).
- 6
Drizzle the feta with a tiny bit of olive oil. Sprinkle with more dill and cracked pepper and chili flakes if you like. (Aleppo or Urfa Biber both work great here!)