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Greek Salad

A fresh and colorful salad with tomatoes, cucumber, bell pepper, red onion, olives, and feta, dressed with olive oil and red wine vinegar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1/2 red onion thinly sliced
  • 1 cup Kalamata olives pitted
  • 1 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk (optional)

Method
 

  1. Wash all vegetables thoroughly under cold running water.
  2. Halve the cherry tomatoes and place them in a large mixing bowl.
  3. Dice the cucumber and add it to the bowl.
  4. Dice the bell pepper and toss into the bowl.
  5. Thinly slice the red onion and add to the mixture.
  6. Add the pitted Kalamata olives to the bowl and gently stir.
  7. Sprinkle the crumbled feta cheese over the top of the salad.
  8. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
  9. Pour the dressing over the salad and gently toss until ingredients are evenly coated.
  10. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
  11. Serve immediately and enjoy fresh.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate to maintain freshness.