Greek salad with feta cheese and olives
This Greek salad combines juicy cherry tomatoes, crunchy peppers, and creamy feta for a refreshing dish. Enhanced with tangy yogurt dressing and fresh herbs, it’s perfect for any meal or gathering.
Cook time 0 min
Prep time 20 min
Ingredients:
2 cups cherry tomatoes2 red peppers
1 cucumber
1/3 cup onion
3/4 cup greek yogurt
3 tbsp water
2 tsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove
1 tbsp dill
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup feta cheese
3/4 cup spearmint
1 cup olives
Greek salad is a refreshing and nutritious dish that captures the essence of Mediterranean cuisine. This particular recipe combines fresh vegetables, creamy Greek yogurt, and the salty tang of feta cheese and olives, making it both delicious and satisfying. Whether you're hosting a summer gathering or just wanting a light and healthy meal, this Greek salad is a perfect choice.
Instructions:
- Rinse all fresh vegetables thoroughly under cold water.
- Slice the cherry tomatoes in halves.
- Remove the seeds and core from the red peppers, then cut them into thin strips.
- Peel the cucumber (optional) and cut it into thin slices.
- Finely slice the onion.
- In a mixing bowl, combine 3/4 cup Greek yogurt and 3 tbsp water to create a smooth consistency.
- Add 2 tsp olive oil, 1 tsp lemon zest, and 1 tbsp lemon juice to the mixture.
- Peel and finely mince the garlic clove, then add it to the mixing bowl.
- Chop the dill finely and add 1 tbsp to the yogurt mixture.
- Sprinkle in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Stir the dressing until all ingredients are thoroughly blended.
- In a large salad bowl, combine the prepared cherry tomatoes, red peppers, cucumber, and onion.
- Pour the yogurt dressing over the vegetable mixture.
- Gently toss the salad to ensure all vegetables are coated evenly with the dressing.
- Crumble 1/2 cup feta cheese over the salad.
- Chop 3/4 cup spearmint leaves roughly and add them to the salad.
- Add 1 cup of olives.
- Gently toss the salad once more to combine the cheese, spearmint, and olives with the dressed vegetables.
- Transfer the salad to a serving dish or individual plates.
- Serve immediately to maintain the fresh, crisp texture of the vegetables.
Enjoy your homemade Greek salad with feta cheese and olives. It's not only a feast for the taste buds but also packed with nutrients. This salad can be served as a side dish or a main course, making it versatile for any occasion. Remember to enjoy it fresh to fully appreciate the vibrant flavors and textures.
Greek salad with feta cheese and olives FAQ:
To store leftovers, place the Greek salad in an airtight container in the refrigerator. It can last for 1-2 days. However, keep the dressing separate if possible, to maintain the crispness of the vegetables.
If you need a substitute for Greek yogurt, sour cream or a dairy-free yogurt like coconut yogurt can work well. Adjust the consistency with water as needed.
Taste the dressing before tossing it with the salad. The flavors should be balanced; if it tastes bland, add a pinch of salt or some lemon juice for brightness.
Yes, you can customize the salad by adding other vegetables like bell peppers, radishes, or avocados. Just ensure they complement the other flavors.
Kalamata olives are commonly used and offer a rich flavor. Green olives or other varieties can also be used based on your preference.
Cooking Tips:
- For best results, use fresh, high-quality vegetables and ingredients.
- Let the salad sit for a few minutes after mixing to allow the flavors to meld together.
- Feel free to adjust the amount of olive oil, lemon juice, salt, and pepper to suit your taste preferences.
- You can also add other Mediterranean ingredients like capers or artichoke hearts for an extra burst of flavor.
- If you're preparing the salad in advance, keep the yogurt dressing separate and add it just before serving to prevent the salad from getting soggy.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 6g
Carbohydrates 10g
Fiber 2.23g
Sugar 6g
Fat 6g
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