A refreshing and vibrant Greek Salad featuring crisp vegetables, creamy feta cheese, and Kalamata olives, all tossed in a zesty dressing.

Scale

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove minced

½ teaspoon dried oregano

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 to create the dressing.
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 ingredients and toss gently to combine.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld.

Feel free to adjust the ingredients according to your taste. Adding grilled chicken or shrimp can make this a complete meal.

Keywords: Greek Salad, healthy salad, Mediterranean recipe, feta cheese, Kalamata olives