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Greek Salad

Greek salad is a vibrant and refreshing dish that celebrates the flavors of fresh vegetables and creamy feta cheese. Perfectly balanced with crunchy cucumbers, juicy tomatoes, and sweet bell peppers, this salad is drizzled with a zesty olive oil and lemon dressing. Ideal as a side or light main course, Greek salad adds a burst of color and flavor to any meal, making it a delightful choice for gatherings or cozy dinners at home.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 ripe tomatoes, chopped
  • 1 cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1 cup mixed bell peppers (red, yellow, green), sliced
  • 1 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Wash and prepare all vegetables: chop tomatoes, slice cucumber and bell peppers.
  2. Soak red onion slices in cold water for about 10 minutes to mellow the flavor.
  3. In a large bowl, combine tomatoes, cucumbers, bell peppers, and onions. Mix gently.
  4. Add crumbled feta cheese on top of the veggies.
  5. In a small bowl or jar, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Serve immediately or chill for enhanced flavor.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: Customize with avocados or olives for added texture. For a vegan version, substitute feta with plant-based cheese or omit it altogether. Store leftovers in an airtight container in the fridge for up to two days; keep dressing separate until serving.