A Different Greek Salad
Elevate your salad game with "A Different Greek Salad," a vibrant twist on the classic Mediterranean favorite that's both refreshing and satisfying. This version combines crunchy English cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy chunks of feta cheese, all enhanced by the subtle freshness of dill and mint. What sets this salad apart is its luscious Greek yogurt herb dressing, infused with garlic, zesty lemon juice, and a touch of honey for the perfect balance of flavor. Ready in just 25 minutes, this no-cook recipe is ideal for summer gatherings, easy weeknight dinners, or as a colorful side dish to complement grilled meats or seafood. Discover how a few simple ingredients can transform into a wholesome, irresistible dish that brings the vibrant taste of Greece to your table!
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Recipe Information
Ingredients
- 1 large English cucumber
- 250 grams Cherry tomatoes
- 0.5 medium Red onion
- 100 grams Kalamata olives
- 150 grams Feta cheese
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh mint
- 100 grams Greek yogurt
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the vegetables and herbs thoroughly under cold water. Pat them dry with a clean kitchen towel.
Slice the English cucumber lengthwise, then cut it into half-moon slices about 1/4-inch thick. Place in a large salad bowl.
Halve the cherry tomatoes and add them to the salad bowl with the cucumber.
Thinly slice the red onion and add it to the bowl.
Pit the Kalamata olives if necessary, and toss them into the salad bowl.
Crumble the feta cheese into large chunks and scatter it over the salad.
Finely chop the fresh dill and mint, then sprinkle them evenly over the mixture.
In a small mixing bowl, prepare the dressing by combining Greek yogurt, olive oil, lemon juice, honey, grated garlic clove, salt, and black pepper. Whisk until smooth and creamy.
Pour the yogurt herb dressing over the salad. Gently toss the salad using tongs or clean hands, ensuring all ingredients are evenly coated.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Serve immediately as a refreshing side dish or a light main course with crusty bread.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 23.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1110 mg | 85% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
