Greek Salad
This easy Greek Salad recipe is layered with tomatoes, cucumber, bell pepper, red onion, olives and feta cheese, and tossed with a simple Greek salad dressing. It’s fresh, healthy, crunchy, and naturally gluten-free.
Ingredients
- 1 English cucumber, unpeeled (sliced into half moons)
- 1 red bell pepper (sliced)
- 3 medium ripe tomatoes (cut into wedges)
- ½ red onion (sliced)
- ½ pound feta cheese (1/2-inch diced)
- ½ cup kalamata olives (pitted)
For the vinaigrette:
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ¼ cup extra virgin olive oil
Instructions
- Place the cucumber, peppers, tomatoes, feta, olives and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, lemon juice, salt and pepper in a small bowl. Still whisking, slowly add the olive oil. Pour the vinaigrette over the vegetables and toss lightly. You can set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.