Greek Confetti Salad
Bursting with vibrant colors and Mediterranean flavors, this Greek Confetti Salad is a refreshing, nutrient-packed dish perfect for any occasion. Crisp cucumber, juicy cherry tomatoes, sweet bell peppers, and tangy kalamata olives come together in harmony, complemented by creamy feta cheese and a zesty dressing made with extra virgin olive oil, lemon juice, garlic, and oregano. This no-cook recipe is ready in just 20 minutes, making it a delicious and easy-to-prepare option for busy weeknights, barbecues, or light lunches. Packed with fresh parsley and a rainbow of vegetables, this Greek-style salad is as visually stunning as it is flavorful. Serve it chilled for a refreshing, healthy side dish or a stand-alone meal that celebrates the best of Mediterranean cuisine.
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Recipe Information
Ingredients
- 1 large Cucumber
- 250 grams Cherry tomatoes
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 75 grams Kalamata olives
- 120 grams Feta cheese
- 15 grams Fresh parsley
- 60 milliliters Extra virgin olive oil
- 30 milliliters Lemon juice
- 1 teaspoon Dried oregano
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash all vegetables thoroughly and pat them dry.
Dice the cucumber into small bite-sized pieces.
Halve the cherry tomatoes or quarter them if they are larger.
Dice the red and yellow bell peppers into small, even pieces.
Finely slice the red onion into thin half-moons.
Roughly chop the Kalamata olives, or leave them whole if preferred.
Cut the feta cheese into small cubes or crumble it with your fingers.
Finely chop the fresh parsley leaves.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper to create the dressing.
In a large salad bowl, combine the cucumber, cherry tomatoes, bell peppers, red onion, olives, and parsley.
Pour the dressing over the vegetables and gently toss to coat everything evenly.
Add the feta cheese on top and lightly toss just to incorporate it with the salad.
Serve immediately or let the salad chill in the refrigerator for 15-20 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 846 mg | 65% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2244 mg | 48% | |
*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.
