Greek Salad

Ingredients

• as needed Cucumber (seedless, sliced or diced)
• as needed Bell Pepper (any color, sliced into strips)
• as needed Tomatoes (ripe, cut into wedges)
• as needed Red Onion (thinly sliced)
• as needed Kalamata Olives (pitted, whole)
• as needed Feta Cheese (crumbled or sliced, full‑fat for authentic flavor)
• as needed Extra Virgin Olive Oil (use a good quality oil for best flavor)
• as needed Red Wine Vinegar (or any mild vinegar)
• as needed Lemon Juice (freshly squeezed)
• as needed Dried Oregano (Greek oregano preferred)
• as needed Salt (to taste)
• as needed Black Pepper (freshly ground)

Instructions

1. Prepare the Dressing

   In a small bowl whisk together the red wine vinegar, freshly squeezed lemon juice, dried oregano, a pinch of salt and pepper, then slowly drizzle in the extra virgin olive oil while whisking until the dressing emulsifies.

   Time: PT2M

2. Wash and Chop Vegetables

   Rinse cucumber, bell pepper, tomatoes, and red onion under cold water. Slice the cucumber into half‑moons, bell pepper into strips, tomatoes into wedges, and thinly slice the red onion.

   Time: PT8M

3. Combine Vegetables and Olives

   Place the chopped cucumber, bell pepper, tomatoes, red onion, and pitted olives into the mixing bowl.

   Time: PT2M

4. Dress the Salad

   Pour the prepared dressing over the vegetables, then gently toss with tongs or a large spoon until everything is evenly coated.

   Time: PT3M

5. Add Feta and Finish

   Arrange crumbled feta cheese on top of the tossed salad and sprinkle a final pinch of dried oregano for aroma.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

8g

Fat

12g

Fiber

2g