Mediterranean Greek Salad Good for Travel and Good to Eat
Brighten up your meals on the go with this fresh and vibrant Mediterranean Greek Salad, perfectly crafted to be both travel-friendly and irresistibly delicious. Bursting with crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and briny Kalamata olives, this salad offers a harmonious balance of flavors and textures. A simple yet zesty dressing of extra virgin olive oil, red wine vinegar, and dried oregano ties it all together, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 15 minutes with no cooking required, this Greek salad is an ideal make-ahead dish that stays crisp and flavorful for up to two days, making it a convenient and healthy option for picnics, road trips, or packed lunches. Enjoy a taste of the Mediterranean, wherever life takes you!
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Recipe Information
Ingredients
- 1 large Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 0.75 cup Kalamata olives
- 0.5 cup Feta cheese
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and thoroughly dry the cucumber and cherry tomatoes.
Slice the cucumber in half lengthwise, then into thin half-moon slices. Place in a large mixing bowl.
Cut the cherry tomatoes in half and add them to the bowl with the cucumber.
Peel the red onion and thinly slice it into half-moons. Add to the bowl.
Rinse the Kalamata olives if desired to reduce brininess, then add them to the salad in whole or halved form, depending on preference.
Crumble the feta cheese over the salad.
In a small jar or bowl, combine the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Whisk or shake until emulsified.
Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Finely chop the fresh parsley and sprinkle it over the top as garnish.
Transfer the salad to a travel-safe container with a secure lid. This salad can be stored in the refrigerator for up to 2 days and makes for a delicious, fresh, and portable meal or side dish.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.4 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 670 mg | 52% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1355 mg | 29% | |
*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.
