This traditional Greek Salad screams summer. Fresh, ripe cherry tomatoes paired with cool cucumber, sweet bell pepper, pungent red onion, creamy feta, briny olives, and fresh mint. All tossed in a zingy dressing for a salad that’s extra easy to put together. Vibrant and bright, this salad will perk up any meal.
To start, cut the veggies into similar bite-sized pieces and thinly slice red onions. Chop the feta cheese into half-inch cubes. Arrange the prepared vegetables, cheese, and olives on a large platter. Prepare the dressing. Whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and freshly ground black pepper. Drizzle the dressing over the salad and gently toss to coat. Sprinkle with fresh mint leaves and an additional pinch of dried oregano. I especially love this salad with Greek roast chicken. Enjoy!
To make the Greek Salad, you will need the following ingredients:
In a small bowl, whisk together ¼ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 minced garlic clove, ½ teaspoon dried oregano, ¼ teaspoon Dijon mustard, ¼ teaspoon sea salt, and a few grinds of black pepper.
On a large platter, arrange the sliced English cucumber, 1 chopped green pepper, halved cherry tomatoes, cubed feta cheese, thinly sliced red onions, and pitted Kalamata olives.
Drizzle the dressing over the salad and gently toss to coat.
Top with fresh mint leaves and a sprinkle of dried oregano. Serve and enjoy!
Flavorful and delicious, this Greek Salad takes the typical side dish up a notch thanks to creamy tang of Feta, briny Kalamata olives, and fresh mint. If you try this recipe, please share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram.
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