A delicious, easy to make Greek Salad with cucumbers, Kalamata olives, feta and tons of crunch and flavor.
Servings 8 people
For the Dressing
- 1/4 cup olive oil extra virgin
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1 tbsp honey mustard
- 3 tbsp oregano leaves crushed
- 1 tbsp thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
For the Salad
- 1 English cucumber large
- 1 bell pepper
- 3 tomatoes cut in wedges
- 1/2 cup Kalamata Olives
- 1/2 cup red onion thinly sliced
- 7 oz feta crumbled
- 1 sprig oregano
For the Dressing
Add olive oil, salt, pepper, lemon zest and juice, honey mustard, crushed oregano and thyme leaves into a jar. Shake well and set aside.
Halve and slice an English cucumber. Thinly slice about 1/2 cup of red onion. Chop those kalamata olives in half.
Cut larger tomatoes into wedges.De-seed and cut a bell pepper into squares.Add cucumbers, tomatoes, olives, onion and pepper into a large bowl. Crumble feta liberally over salad.
Pour dressing just before serving, toss and enjoy. You can garnish with more oregano if desired.
This is a great make ahead salad! Just dress and toss right before serving.
Try adding some romaine lettuce to make this a more leafy salad.
To make this vegan you can use a vegan cheese and dijon mustard or substitute the feta for avocado for a nice creamy component.
This salad is SO much easier to prepare if you buy PITTED Kalamata olives.
Serving: 1plate | Calories: 173kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 858mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 31.9mg | Calcium: 179mg | Iron: 1.5mg