Greek Salad
Greek Salad is the perfect summer side dish that’s quick and easy to make.
Serve alongside a roasted chicken, some grilled fish, or lamb koftas for a taste of the Mediterranean.
Equipment
- Tablespoon
- Teaspoon
- Large bowl
Ingredients
- Salad
- 150 grams tomatoes 5oz
- ½ cucumber approx. 150g / 5oz
- 1 red onion small
- 1 yellow pepper (bell pepper)
- 100 grams feta cheese 3.5oz
- 2 tablespoons olives Kalamata or black
- Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar (optional)
- ¼ teaspoon garlic salt (optional)
- ¼ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Simply chop up the tomatoes, cucumber, red onion, yellow pepper and feta cheese into small chunks. Aim for 1cm pieces, or leave them chunkier if you prefer.
- Add all of the vegetables to a large bowl and mix well.
- Make the salad dressing by combining the olive oil, apple cider vinegar, oregano and garlic salt (if using) in a small separate bowl. Mix well.
- Add the dressing to the salad and combine well. Add salt and pepper according to your taste.
- Either serve immediately, or let the salad to sit for up to 30 minutes to allow the juices to marinate.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
You may find the ingredients start to become a bit soggy after 1 day, so try to use up any leftovers the next day if you can.
Nutrition
Calories: 136kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 500mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 406IU | Vitamin C: 66mg | Calcium: 147mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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