greek salad
Greek salad, a classic Mediterranean dish, bursts with freshness and vibrant flavors. Discover this light, easy recipe for every day!
Ingredients
Method
- Wash and prepare all vegetables: Halve the cherry tomatoes, dice the cucumber and green bell pepper, and thinly slice the red onion.
- Add vegetables to a large bowl: Combine tomatoes, cucumber, bell pepper, and onion in a serving bowl.
- Add the kalamata olives: Mix in the olives for briny flavor.
- Add feta cheese: Gently add the feta cubes or crumbles to the bowl, trying not to break them apart.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Toss the salad: Pour the dressing over the salad and gently toss until all ingredients are coated, being careful not to crumble the feta too much.
- Serve immediately: Finish with a sprinkle of extra oregano if desired, and enjoy your fresh Greek salad.
Notes
Greek salad is a Mediterranean classic celebrated for its fresh ingredients, vibrant colors, and easy preparation. This dish’s versatility makes it perfect for light lunches, elegant starters, or as a flavorful side for grilled meats and fish.
To make your Greek salad truly special, use the freshest vegetables you can find. If your onions are too sharp, soak the slices in cold water for 10 minutes to mellow their bite. Prefer crisp textures? Keep your veggies chilled until just before assembling.
Ingredient swaps can add a personal touch. Try yellow or orange bell peppers for a sweeter variation, or swap feta for creamy goat cheese if you like. No kalamata olives? Black olives do the trick, but you won’t get the same authentic, briny flair.
For the dressing, whisk well to emulsify the oil and vinegar—this means shaking or whisking until the mixture looks cloudy, so every vegetable is coated evenly. Taste, then adjust seasoning at the end; fresh cracked pepper and a pinch more salt can make the flavors sing.
