Easy Greek Salad Recipe

Ingredients

• 1 English Cucumber (large, skin left on, sliced into quarters)
• 1 Green Bell Pepper (seeds removed, sliced into strips then diced chunky)
• 1 pint Grape Tomatoes (halved; can use fresh garden tomatoes)
• 0.5 Red Onion (medium, skin removed, cut into thin wedges)
• 0.5 cup Kalamata Olives, Pitted (sliced in half (optional to keep whole))
• 4 oz Greek Feta Cheese (block, cut into large cubes or crumbled)
• 0.33 cup Red Wine Vinegar
• 1 Lemon Juice (freshly squeezed from 1 lemon)
• 1 tsp Dijon Mustard
• 2 Garlic Cloves (minced)
• 0.5 tsp Dried Oregano
• 0.25 tsp Kosher Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 cup Extra‑Virgin Olive Oil (drizzle slowly while whisking)
• 2 Boneless Skinless Chicken Breast (optional protein, about 1 lb total; seasoned with olive oil and herbs)
• 0.25 Avocado (optional, diced)
• 0.5 cup Canned Garbanzo Beans (drained, rinsed)

Instructions

1. Slice Cucumber

   Wash the English cucumber, slice lengthwise, then cut crosswise into quarter‑length pieces and stack to slice into bite‑size pieces.

   Time: PT5M

2. Prepare Bell Pepper

   Trim the top and bottom off the green bell pepper, remove seeds, slice into strips, then dice chunky.

   Time: PT5M

3. Halve Tomatoes

   Rinse the grape tomatoes and cut each in half; if using larger garden tomatoes, cut into large chunks.

   Time: PT3M

4. Slice Red Onion

   Peel half of a medium red onion, cut it in half, then slice from top to bottom through the root end into thin wedges.

   Time: PT4M

5. Prep Olives

   Measure ½ cup of pitted Kalamata olives and slice each in half (or leave whole if preferred).

   Time: PT2M

6. Cube Feta Cheese

   Cut a 4‑oz block of Greek feta into large cubes or crumble by hand.

   Time: PT2M

7. Make Dressing

   In a small bowl whisk together ⅓ cup red wine vinegar, juice of 1 lemon, 1 tsp Dijon mustard, 2 minced garlic cloves, ½ tsp dried oregano, ¼ tsp kosher salt, and ¼ tsp black pepper. While whisking, slowly drizzle in ½ cup extra‑virgin olive oil until the mixture emulsifies.

   Time: PT5M

8. Combine Salad

   Add the cucumber, bell pepper, tomatoes, red onion, olives, and feta to the large mixing bowl. Drizzle with the dressing and toss lightly to coat.

   Time: PT3M

9. Optional: Bake Herb Chicken

   Preheat oven to 425°F. Rub chicken breasts with a little olive oil, then sprinkle liberally with dried basil, thyme, oregano, salt, and pepper. Bake for 20‑25 minutes, until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips or chunks.

   Time: PT30M

   Temperature: 425°F

10. Optional: Add Protein & Healthy Fats

    Dice ¼ avocado or stir in ½ cup drained canned garbanzo beans (or both) into individual servings just before eating.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of English Cucumber: English cucumber can be swapped with a regular cucumber, skin removed
• Instead of Green Bell Pepper: Any color bell pepper
• Instead of Grape Tomatoes: Cherry tomatoes
• Instead of Red Onion: White onion or shallots
• Instead of Kalamata Olives, Pitted: Green olives
• Instead of Greek Feta Cheese: Authentic Greek feta, not pre‑crumbled
• Instead of Red Wine Vinegar: White wine vinegar
• Instead of Lemon Juice: Lemon zest + a splash of water
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Dried Oregano: Fresh oregano, finely chopped
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Extra‑Virgin Olive Oil: Light olive oil
• Instead of Boneless Skinless Chicken Breast: Turkey breast, tofu
• Instead of Avocado: None
• Instead of Canned Garbanzo Beans: Canned white beans, cooked dried beans

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Bowl
• Whisk
• Measuring Cups and Spoons
• Food Scraper (optional)
• Baking Sheet (optional)
• Oven (optional)

Critical Steps — Do Not Skip

• Slicing cucumber and other vegetables into uniform, chunky pieces
• Emulsifying the dressing by slowly adding olive oil while whisking
• Baking chicken to the correct internal temperature (if using protein)

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor in the dressing.
• Block feta crumbled by hand gives a creamier texture than pre‑crumbled feta.
• For extra herb flavor, add a pinch of fresh oregano leaves just before serving.

Troubleshooting

Storage

Refrigerator: Store salad in an airtight container for up to 5 days; keep dressing separate and add just before serving.

Freezer: Not recommended; texture of fresh vegetables will degrade.

Room temperature: Do not leave out longer than 2 hours; best served chilled.

Make-Ahead Tips

• Prepare the dressing and store it in a sealed jar; it keeps for up to 2 weeks in the fridge.
• Keep the salad vegetables dry; pat them with a paper towel after washing.
• Add chicken, avocado, or beans to individual portions just before eating to maintain texture.

Frequently Asked Questions