A fresh and vibrant Greek Salad, perfect for a light meal or a side dish, bursting with flavors from feta cheese, olives, and fresh vegetables.

Scale

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

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
In a large bowl, combine the cucumber, green bell pepper, cherry tomatoes, feta cheese, red onion, Kalamata olives, and fresh mint leaves.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with additional dried oregano before serving.

For an extra touch of flavor, let the salad sit for 15 minutes before serving to allow the ingredients to marinate together.

Keywords: Greek Salad, salad recipes, feta cheese, healthy recipes, Mediterranean cuisine