A simple 10-minute salad that will transport you straight to the Mediterranean!
We visited Greece during our honeymoon and every night would go out and order a big Greek Salad to share while we looked over the Aegean Sea. There is nothing better than plating up this family-friendly, fresh, delicious salad as a light meal or as a side to your main course. Simple ingredients like ripe tomatoes, cucumbers, onions, creamy feta cheese and olives come together with a simple dressing of olive oil, red wine vinegar and oregano to create a dish that will transport you to the Mediterranean.
Can you make Greek Salad ahead of time?
Yes. Cut the vegetables and store them refrigerated in airtight containers or reusable sandwich bags up to 24 hours prior to using. Combine the dressing ingredients, store it separately to the salad. Combine the vegetables with the dressing when you are ready to serve
If you enjoyed Greek Salad, I think you’ll love:
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Greek Salad
Share PrintIngredients
- 350 g (2 cups) diced cucumber
- 300 g (2 cups) halved cherry tomatoes
- 155 g (1 cup) sliced red capsicum (bell pepper)
- 80 g (½ cup) sliced red onion
- 50 g (½ cup) kalamata olives
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp dried oregano, plus extra to serve
- 200 g (7 oz) feta cheese, crumbled
Instructions
- Toss the cucumbers, tomatoes, capsicum, red onion and kalamata olives together in a large bowl.
- Drizzle with olive oil and red wine vinegar. Sprinkle with salt and oregano, toss to coat.
- Serve topped with feta cheese and an extra sprinkle of oregano.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
