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Greek Salad

This salad has all the great flavors of Greece. Fresh greens are topped with chopped tomatoes, Kalamata olives, cucumbers, and feta cheese.

Yield: 4 Servings Ready in 20 minutes

Cuisine: GreekMain Ingredient: Salad

(4, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 4 Servings
-- Salad --
8 ouncesMediterranean Salad blend
2 Roma tomatoes; diced
1/2 Red onion; halved and thinly sliced
1/2 Green bell pepper; seeded and cut into thin strips
1/2 Red bell pepper; seeded and cut into thin strips
1 smallCucumber; halved lengthwise and thinly sliced
1/4 cupScallions; thinly sliced
1/2 cupKalamata olives; pitted
1/3 cupFeta cheese; crumbled
-- Greek Vinaigrette --
3 tablespoonRed wine vinegar
1 teaspoonFreshly squeezed lemon juice
1 teaspoonDried oregano
1 smallGarlic clove; mashed to a paste
6 tablespoonExtra Virgin Olive Oil
Kosher salt
Black Pepper; freshly ground

Greek Salad Preparation

Prepare the Vinaigrette:

In a small bowl, whisk together the vinegar, lemon juice, oregano, and garlic. Slowly add the oil in a steady stream, whisking until emulsified. Season to taste with salt and pepper.

Prepare the salad:

In a large salad bowl, toss together the Mediterranean salad blend, tomatoes, red onion, green and red bell peppers, cucumber, and scallions. Add the dressing to taste and gently toss. Sprinkle the olives and Feta cheese over the salad. Serve immediately.

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Calories Per Serving: 275
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Greek Salad Reviews

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[I posted this recipe.]
3 years, 2 months, 3 weeks, 4 hours, 9 minutes ago

Tags

  1. Quick
  2. Greek
  3. Salads
  4. Main Dish

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