How to Make the BEST Classic Greek Salad

Ingredients

• 3 tablespoons Red Wine Vinegar (preferably a good quality vinegar)
• 1 teaspoon Dried Oregano (Greek oregano if available)
• 1 clove Garlic (peeled and grated with microplane)
• ½ cup Extra Virgin Olive Oil (slowly drizzled while whisking to emulsify)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 cups Cherry Tomatoes (halved using two plastic lids and a serrated knife)
• 1 medium Cucumber (peeled if skin is thick, sliced into half‑rounds)
• 1 large Bell Pepper (any color, seeded and cut into bite‑size pieces)
• ½ medium Red Onion (thinly sliced against the grain)
• 6 ounces Feta Cheese (cut into ½‑inch cubes; can use crumbled feta instead)
• ½ cup Kalamata Olives (coarsely chopped; use whole pitted olives)

Instructions

1. Prepare the Dressing

   In a small mixing bowl combine red wine vinegar, dried oregano, and the grated garlic. Add salt and pepper, then whisk while slowly drizzling in the olive oil until the mixture emulsifies into a smooth dressing.

   Time: PT3M

2. Halve the Cherry Tomatoes

   Place the cherry tomatoes between two plastic lids. Using a serrated knife, slice through the lids to cut the tomatoes cleanly in half.

   Time: PT2M

3. Prep Remaining Vegetables

   Slice the cucumber into half‑rounds, seed and dice the bell pepper, and thinly slice the red onion against the grain. Transfer all vegetables to a large serving bowl.

   Time: PT4M

4. Add Cheese and Olives

   Cube the feta cheese into ½‑inch pieces and coarsely chop the kalamata olives. Add both to the bowl with the vegetables.

   Time: PT1M

5. Dress the Salad

   Just before serving, pour the dressing over the salad and gently toss to coat all ingredients evenly.

   Time: PT1M

6. Serve

   Serve immediately or let sit for up to 2‑3 hours for the flavors to meld. Enjoy as a side or a light main.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

10g

Fat

20g

Fiber

3g