Greek Salad
Make a classic Greek salad that's full of fresh veggies and salty feta. It's so quick to throw together and great for lunch.
Ingredients
- 1 large cucumber
- 2 large tomatoes
- 0.5 medium red onion
- 1 green bell pepper
- 120 grams Kalamata olives
- 150 grams feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Wash 1 large cucumber, 2 large tomatoes, and 1 green bell pepper thoroughly under cold water.
- Peel the 1 large cucumber. Cut the cucumber into 0.5 inch thick slices, then cut each slice into quarters.
- Cut the 2 large tomatoes into wedges or 0.75 inch chunks.
- Remove the core and seeds from the 1 green bell pepper. Cut the bell pepper into 0.5 inch strips, then cut the strips into 0.75 inch pieces.
- Peel the 0.5 medium red onion. Thinly slice the red onion into half-moon shapes.
- In a large mixing bowl, combine the sliced 1 large cucumber, cut 2 large tomatoes, cut 1 green bell pepper, and sliced 0.5 medium red onion.
- Add the 120 grams Kalamata olives to the bowl with the vegetables.
- Crumble or cut 150 grams feta cheese into 0.5 inch cubes and gently add it to the bowl with the vegetables and olives.
- In a small separate bowl, make the dressing by combining 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Stir well until all ingredients are combined.
- Pour the prepared dressing over the salad ingredients in the large mixing bowl.
- Gently toss the salad to ensure all vegetables and feta are evenly coated with the dressing. Serve immediately or chill for 15 minutes for flavors to meld.