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Greek Salad

greek salad in a serving bowl made with cucumbers, bell peppers, tomatoes, red onion, kalamata olives and greek dressing
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  0 min

Ingredients

Dressing

  • 2 tablespoons red wine vinegar
  • ¼ cup fresh lemon juice (from 2 to 3 lemons)
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup extra-virgin olive oil

Salad

  • 6 Persian cucumbers, thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cored and roughly chopped vine ripened tomatoes
  • 6 ounces feta, thinly sliced
  • ½ small red onion, thinly sliced
  • ½ cup pitted kalamata olives

Method

  1. Make the dressing. In a medium bowl, whisk together the vinegar, lemon juice, garlic, mustard, salt, oregano and pepper. While whisking vigorously, slowly add the olive oil until the dressing is emulsified.
  2. Place the cucumbers, bell peppers, tomatoes, feta, onion, and olives in a large bowl. Drizzle with the dressing and toss until evenly coated.
  3. To serve, divide the salad among 6 bowls.