Description
Summer’s embrace brings Mediterranean magic with classic greek salad, a refreshing harmony of crisp cucumbers, juicy tomatoes, and tangy feta. Crumbled herbs and briny olives dance together, whisking you to sun-drenched Greek islands with each vibrant bite.
Ingredients
Scale
Main Ingredients:
- 1 cup feta cheese, crumbled or in blocks
- 1 cup Kalamata olives, pitted
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
Vegetables and Herbs:
- 1 green bell pepper, sliced
- ½ red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped (optional)
- 1 clove garlic, minced
Dressing Ingredients:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dice the cherry tomatoes, cucumber, and green bell pepper into uniform bite-sized pieces to ensure consistent texture and flavor distribution.
- Thinly slice red onion into delicate half-moons to provide a sharp, crisp element without overwhelming the other ingredients.
- Place prepared vegetables in a spacious mixing bowl, adding Kalamata olives for their signature briny Mediterranean essence.
- Create the zesty dressing by vigorously whisking olive oil, red wine vinegar, dried oregano, fresh lemon juice, minced garlic, sea salt, and cracked black pepper in a separate container.
- Drizzle the aromatic dressing over the chopped vegetables, gently folding to ensure each ingredient is elegantly coated.
- Crumble authentic feta cheese directly on top, allowing its creamy, tangy profile to complement the fresh vegetable medley.
- For an optional herbaceous finish, sprinkle freshly chopped parsley across the salad, enhancing its visual appeal and adding a subtle green note.
- Serve immediately to preserve the salad’s vibrant textures, or chill briefly to allow flavors to meld and intensify.
Notes
- Quickly chop vegetables into uniform bite-sized pieces to ensure balanced flavor and texture in every bite.
- Drain Kalamata olives thoroughly to prevent excess saltiness and watery salad consistency.
- Let salad sit for 10-15 minutes after dressing to allow flavors to meld and enhance overall taste profile.
- For a lighter version, reduce olive oil quantity or substitute with Greek yogurt for a creamy, lower-calorie dressing alternative.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer
- Method: None
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg