Greek Salad
A crisp and bright Greek salad featuring crunchy vegetables, briny olives, and creamy feta, perfect for summer meals, potlucks, or a quick healthy lunch.
Ingredients
Vegetables
- 1 large cucumber, diced (English cucumber works well; seed if very watery)
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
Dressing
- 4 ounces feta cheese, crumbled
- 1/3 cup apple cider vinegar Swap for apple cider vinegar if needed
- 1 juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt And more to taste
- 1/4 teaspoon black pepper And more to taste
- 1/2 cup olive oil Using good-quality olive oil
Instructions
Preparation
- Dice the cucumber, halve the grape tomatoes, dice the green bell pepper, and thinly slice the red onion. Place all vegetables and the halved Kalamata olives in a large mixing bowl.
- Crumble 4 ounces of feta over the vegetables and give everything a gentle stir so it starts to mingle.
Dressing
- In a small bowl, whisk together ⅓ cup red apple vinegar, the juice of one lemon, 1 teaspoon Dijon mustard, 2 minced garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- While whisking continuously, slowly pour in ½ cup olive oil until the dressing thickens and combines into a smooth emulsion.
Assembly
- Drizzle the vinaigrette over the salad. Toss gently with a large spoon or salad servers until every piece is lightly coated. Taste and adjust salt and pepper.
- Serve immediately or chill for up to 15–20 minutes to let flavors meld.
Notes
Swap red apple vinegar for apple cider vinegar if that's what you have. Use shallot instead of red onion for a milder bite. For a dairy-free version, skip feta and add toasted pine nuts or chickpeas for richness.
Per serving: 10g net carbs, 6g protein, 35g fat, 380 calories. Calculated from the ingredient list.