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Greek Salad

Greek salad is a vibrant and refreshing dish that embodies the flavors of the Mediterranean, perfect as a side or a light entrée.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Easy
Servings: 4 servings

Ingredients

Dressing Ingredients

  • ½ cup olive oil The heart of the dressing, providing richness and depth.
  • ⅓ cup grape juice vinegar Adds acidity and tang that balances the salad.
  • 2 tablespoons lemon juice Enhances the freshness with a citrusy zing.
  • 1 clove garlic, minced Infuses the dressing with aromatic flavor.
  • 1 teaspoon Dijon mustard Adds a touch of creaminess and a hint of spice.
  • 1 teaspoon dried oregano This classic herb brings a taste of the Mediterranean.
  • ½ teaspoon salt Essential for enhancing all the flavors.
  • ½ teaspoon black pepper Adds a subtle spice to the dressing.

Salad Ingredients

  • 2 cups cherry tomatoes, halved Sweet and juicy, they are a staple in Greek salads.
  • 1 whole cucumber, diced For crunch and freshness.
  • 1 whole red onion, thinly sliced Adds a sharp bite that complements the other ingredients.
  • 1 cup Kalamata olives For a briny kick.
  • 1 cup feta cheese, crumbled The creamy, salty cheese that brings the salad together.

Instructions

  • Step 1: In a medium bowl, combine the olive oil, grape juice vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk everything together until well blended. Taste and adjust seasonings as needed. Set the dressing aside.
  • Step 2: Chop the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Optionally soak the onion in cold water for a milder flavor.
  • Step 3: In a large mixing bowl, add the chopped tomatoes, cucumber, sliced red onion, and Kalamata olives. Add in the crumbled feta cheese.
  • Step 4: Pour the dressing over the salad ingredients. Gently toss everything together using two large spoons or your hands.
  • Step 5: Serve the Greek salad immediately after dressing to enjoy the full freshness of the vegetables.

Equipment

  • Mixing Bowl
  • Whisk
  • Knife

Notes

Use fresh, ripe vegetables for the best flavor. You can make the dressing ahead of time and store it in the fridge for up to a week.