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Greek salad on a spekled white plate next to a glass on white wine.
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Greek Salad

A delicious, easy to make Greek Salad with cucumbers, Kalamata olives, feta and tons of crunch and flavor.
Course Salad
Cuisine Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 173kcal
Author John Kanell

Ingredients

For the Dressing

  • 1/4 cup olive oil extra virgin
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1 tbsp honey mustard
  • 3 tbsp oregano leaves crushed
  • 1 tbsp thyme leaves
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

For the Salad

  • 1 English cucumber large
  • 1 bell pepper
  • 3 tomatoes cut in wedges
  • 1/2 cup Kalamata Olives
  • 1/2 cup red onion thinly sliced
  • 7 oz feta crumbled
  • 1 sprig oregano

Instructions

For the Dressing

  • Add olive oil, salt, pepper, lemon zest and juice, honey mustard, crushed oregano and thyme leaves into a jar. Shake well and set aside.
  • Halve and slice an English cucumber. Thinly slice about 1/2 cup of red onion. Chop those kalamata olives in half. 
  • Cut larger tomatoes into wedges.De-seed and cut a bell pepper into squares.Add cucumbers, tomatoes, olives, onion and pepper into a large bowl. Crumble feta liberally over salad.
  • Pour dressing just before serving, toss and enjoy. You can garnish with more oregano if desired.

Video

Notes

This is a great make ahead salad! Just dress and toss right before serving.
Try adding some romaine lettuce to make this a more leafy salad.
To make this vegan you can use a vegan cheese and dijon mustard or substitute the feta for avocado for a nice creamy component.
This salad is SO much easier to prepare if you buy PITTED Kalamata olives.

Nutrition

Serving: 1plate | Calories: 173kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 858mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 31.9mg | Calcium: 179mg | Iron: 1.5mg