Greek salad
Greek salad combines fresh vegetables, olives, and feta cheese, drizzled with a light olive oil and oregano dressing. It's an easy dish to prepare, making it perfect for light lunches or as a refreshing side.
Cook time 0 min
Prep time 15 min
Ingredients:
1 tomato2 cucumbers
1 red pepper
1 red onion
1 cup olives
1 cup feta cheese
1/4 cup olive oil
2 tbsp vinegar
1 tsp dried oregano
salt & pepper to taste
Greek salad is a refreshing and healthy dish that brings together a delightful combination of fresh vegetables, olives, and feta cheese, all seasoned with olive oil, vinegar, and oregano. This easy-to-make salad is perfect for a light lunch or as a side dish to complement your main course. Follow these steps to create a delicious Greek salad.
Instructions:
- Tomato: Wash and core the tomato. Cut it into bite-sized pieces.
- Cucumbers: Peel the cucumbers (if desired) and slice them into thin rounds or half-moons.
- Red Pepper: Wash the red pepper. Remove the seeds and core, then dice it into small pieces.
- Red Onion: Peel the onion and slice it thinly into rings or half-rings.
- Olives: Drain the olives if they are in brine. Slice them if they are not already pitted.
- In a large salad bowl, combine the chopped tomatoes, cucumbers, red pepper, red onion, and olives.
- Crumble the feta cheese over the vegetables in the salad bowl.
- In a small bowl, whisk together the olive oil, vinegar, and dried oregano until well combined.
- Pour the dressing over the salad.
- Gently toss the salad to ensure all the ingredients are coated with the dressing.
- Season the salad with salt and freshly ground black pepper to taste. Remember that feta cheese is already salty, so add salt sparingly.
- Serve the Greek salad immediately, or let it sit for a few minutes to allow the flavors to meld together.
- Enjoy your fresh and delicious Greek salad as a light meal or a side dish to your favorite main course.
Your Greek salad is now ready to serve! This vibrant and flavorful dish is not only visually appealing but also packed with nutrients. Enjoy it on its own or pair it with your favorite grilled meats or seafood for a complete meal. Happy cooking!
Greek salad FAQ:
Greek salad can be stored in the refrigerator for up to 2 days. However, the vegetables may become soft and wilted over time. For best freshness, consume within a day.
If you need a substitute for feta cheese, consider using goat cheese or a dairy-free feta alternative. Both will provide a similar tangy flavor and creamy texture.
Yes, you can use different types of olives such as Kalamata, green olives, or black olives. Each variety offers a unique flavor that can enhance the salad.
A common ratio for olive oil to vinegar in salad dressings is 3:1. For this recipe, you can adjust the amount of vinegar to your taste, but stick to 1/4 cup olive oil to 2 tablespoons vinegar for a balanced flavor.
To make Greek salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. Ensure that all other ingredients are vegan friendly.
Tips:
- For the best flavor, use ripe and fresh vegetables. Organic produce often has a richer taste.
- Cut the vegetables into uniformly sized pieces to ensure even distribution of flavors throughout the salad.
- To add more depth of flavor, let the salad sit in the refrigerator for about 30 minutes before serving to allow the ingredients to marinate in the dressing.
- Use high-quality extra virgin olive oil for a richer taste.
- If you prefer a stronger taste, you can add a few more herbs like fresh basil or parsley.
- Try adding a splash of lemon juice for an extra tangy twist.
Nutrition per serving
12 ServingsCalories 90kcal
Protein 3.48g
Carbohydrates 6g
Fiber 1.26g
Sugar 2.06g
Fat 11g
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