Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Refreshing Greek Salad: A Light, Flavorful, and Nutrient-Packed Dish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Julie
  • Total Time: 15 minutes

Description

A classic Greek salad with a twist of freshness! Crisp cucumbers, juicy tomatoes, red onion, Kalamata olives, and creamy feta cheese are tossed together in a simple yet flavorful lemon-oregano dressing. This Mediterranean salad is light, healthy, and perfect as a side dish or a light lunch. The tangy flavors and crunchy vegetables make it a refreshing choice for any meal.

Ingredients

Scale

For the Salad:

  • 3 cups cucumber, diced: Cucumbers add a cool, refreshing crunch to the salad and provide a mild, hydrating element.
  • 2 cups cherry or grape tomatoes, halved: Sweet, juicy tomatoes are a staple in Greek salad, offering a burst of flavor in every bite.
  • 1 red onion, thinly sliced: Red onion provides a sharp, slightly sweet flavor that contrasts perfectly with the other ingredients.
  • 1 cup Kalamata olives: Briny olives add depth and a salty kick that balances the sweetness of the vegetables.
  • 1 cup green bell pepper, diced: Green peppers add a crunchy, slightly bitter flavor that pairs well with the other salad ingredients.
  • 1 cup feta cheese, crumbled or in blocks: Feta is the quintessential ingredient in Greek salad, offering a creamy, tangy flavor that enhances the entire dish.
  • 2 tablespoons fresh parsley, chopped: Fresh parsley adds a burst of color and a mild, herbaceous note that brightens up the salad.
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano): Oregano is the signature herb in Greek cuisine and adds an aromatic, earthy flavor to the salad.

For the Dressing:

  • 3 tablespoons extra virgin olive oil: Olive oil is the heart of the dressing, providing a smooth, rich base.
  • 2 tablespoons fresh lemon juice: The acidity of lemon juice cuts through the richness of the olive oil, adding brightness to the salad.
  • 1 tablespoon red wine vinegar: Red wine vinegar enhances the tanginess and brings a slightly sharper acidity to the dressing.
  • 1 teaspoon honey or agave syrup: A hint of sweetness balances the acidity of the lemon and vinegar.
  • Salt and pepper: To taste, for seasoning the dressing and bringing out the full flavors of the salad.
  • 1/2 teaspoon garlic powder: For a subtle depth of flavor that enhances the dressing without overpowering the fresh ingredients.

Instructions

First Step: PREPARE THE VEGETABLES

  1. Chop the Vegetables: Begin by washing all the vegetables thoroughly. Slice the cucumber into half-moons or small cubes, depending on your preference. Halve the cherry tomatoes, and thinly slice the red onion. Dice the green bell pepper into small chunks.
  2. Prep the Olives: If you’re using whole Kalamata olives, slice them in half or leave them whole — your choice! Their briny, salty flavor will infuse the salad beautifully.
  3. Prepare the Feta Cheese: You can either crumble the feta into small pieces or cut it into large chunks, depending on how you like your cheese in the salad. Large blocks of feta give a more rustic feel, while crumbled feta spreads the tangy flavor throughout the dish.
  4. Chop the Fresh Herbs: Finely chop the fresh parsley and oregano. Fresh herbs really elevate this salad, making it even more fragrant and flavorful.

Second Step: MAKE THE DRESSING

  1. Whisk the Dressing Ingredients: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, honey, salt, pepper, and garlic powder. Whisk everything together until well combined. If you prefer a thicker dressing, you can blend the ingredients in a food processor or shake them in a jar until emulsified.
  2. Taste and Adjust: Taste the dressing and adjust the seasoning. If you prefer more acidity, add a little more lemon juice or vinegar. For sweetness, add a touch more honey or agave. You can also increase the garlic powder for a more robust flavor.

Third Step: ASSEMBLE THE SALAD

  1. Combine the Vegetables: In a large salad bowl, combine the chopped cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives. Toss them gently to mix the ingredients evenly.
  2. Add the Feta: Once the vegetables are mixed, add the crumbled or cubed feta cheese. Be gentle as you toss, as you don’t want to break the feta into too small pieces.
  3. Toss with the Dressing: Drizzle the prepared dressing over the salad. Toss everything together gently, making sure each ingredient is coated in the dressing.
  4. Garnish with Fresh Herbs: Sprinkle the chopped parsley and oregano over the top of the salad. These herbs will add color and freshness, making the salad look even more appetizing.

Fourth Step: SERVE AND ENJOY

  1. Serve Immediately: Greek salad is best served immediately to preserve the crunch and freshness of the vegetables. It pairs wonderfully with grilled meats, seafood, or can be served on its own as a light meal.
  2. Store Leftovers: If you have leftovers, store the salad in an airtight container in the fridge. However, keep in mind that the salad may become soggy after a few hours due to the dressing. To prevent this, store the dressing separately and add it just before serving.
  • Prep Time: 15 minutes

Nutrition

  • Calories: 150 kcal
  • Fat: 12g
  • Carbohydrates: 10g
  • Protein: 5g

Did you liked this recipe?

Pin this and tag us — we can't wait to see what you've made!

Find it online: https://foodmacronutrient.com/refreshing-greek-salad-a-light-flavorful-and-nutrient-packed-dish/