Greek Salad
Servings: 4 servings
Calories: 480cal
Ingredients
Salad
- 1 large English cucumber sliced into rounds and then quarters
- 2 cups halved cherry tomatoes
- ½ red onion finely sliced
- 8 ounces feta cheese cubed
- 1 cup kalamata olives
- 1 small handful of dill roughly chopped
- 1 small handful of mint roughly chopped
Dressing
- ½ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ lemon juiced
- 1 clove garlic minced
- 2 teaspoons dried oregano
- salt and pepper to taste
Instructions
- Chop the salad ingredients along with the fresh herbs and place in a large serving bowl.
- To make the dressing add all of the dressing ingredients to a jar. Secure the lid and shake vigorously until fully combined.
- Pour the dressing over the salad and toss to combine.
- Serve and enjoy!
Notes
- This salad is very easy to adapt and the quantities can be halved for a smaller salad or doubled to feed a crowd.
- We used an English cucumber in this Greek Salad as they have fewer watery seeds in the center and we find them sweet and crunchy. They are also large enough that you only need to buy one for your salad.
- You can use cherry tomatoes, grape tomatoes, or chop larger tomatoes into bite-sized pieces.
- The dressing is a classic Greek salad vinaigrette. We shook all the dressing ingredients in a mason jar with a secure lid. If you’re planning on making this salad in advance simply leave the dressing in the jar then toss it into the salad just before serving.
Nutrition
Serving: 1serving | Calories: 480cal | Carbohydrates: 13g | Protein: 10g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 50mg | Sodium: 1213mg | Potassium: 388mg | Fiber: 3g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 28mg | Calcium: 345mg | Iron: 2mg