Classic Greek Salad with Feta Cheese
Transport your taste buds to the sun-soaked shores of the Mediterranean with this Classic Greek Salad with Feta Cheese! Bursting with vibrant, fresh ingredients like crisp cucumber, juicy tomatoes, crunchy green bell pepper, and bold red onion, this salad is a celebration of authentic Greek flavors. Kalamata olives add a savory tang, while crumbled feta cheese lends a creamy, salty richness to every bite. Tossed with a zesty dressing made from extra virgin olive oil, red wine vinegar, and fragrant dried oregano, this quick and easy salad is perfect as a light lunch, a flavorful side dish, or a refreshing addition to your summer table. Ready in just 15 minutes, this iconic Greek recipe delivers big on taste and elegance with minimal effort.
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Recipe Information
Ingredients
- 1 large Cucumber
- 3 medium Tomatoes
- 1 medium Green bell pepper
- 1 small Red onion
- 0.5 cup Kalamata olives
- 200 grams Feta cheese
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by washing all the fresh vegetables thoroughly under cold running water. Pat them dry with a clean towel or kitchen paper.
Cut the cucumber lengthwise, then slice it into half-moons about 1/4 inch thick. If the cucumber is waxy, you may want to peel it first.
Chop the tomatoes into wedges. If using cherry or grape tomatoes, simply halve them.
Remove the seeds and core from the green bell pepper, then slice it into thin strips.
Peel the red onion and slice it very thinly. If you find the flavor too strong, soak the slices in cold water for a few minutes, then drain and pat dry.
In a large salad bowl, combine the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
Crumble the feta cheese over the mixed vegetables in the bowl. You can adjust the amount depending on your preference.
In a small bowl or measuring cup, whisk together the extra virgin olive oil, red wine vinegar, oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
Serve the Greek salad immediately for the freshest taste, or cover and chill it in the refrigerator for up to 1 hour before serving.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 25.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1259 mg | 97% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2053 mg | 44% | |
*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.
