Greek Salad
This easy Greek salad recipe is a flavorful, refreshing summer side dish! If you make it ahead for a gathering, save a few mint leaves to add right before serving.
Total Time
15 minutes
Servings
4
Prep Time
15 minutes
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes*)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.