Greek Salad Recipe

Perfect Greek Salad. You can never have too many salad recipes right? Especially when they are this delicious and healthy. This salad is a breeze to make and it’s coated with such a delicious Greek salad dressing. It just requires some simple chopping and quick mixing a voila, you’ve got a seriously tasty side dish!

To make this simple salad all you need to do is chop up an assortment of fresh Mediterranean veggies and some olives, add a simple dressing and some feta and you’ll have a delicious salad everyone will love in no time!

Here you can use Calamata olives or black olives – I prefer a blend of both but if you don’t keep both on hand just go with what you like. Also, if you want to remove the harsh bite from the red onions, just rinse them under warm water (and drain) before adding to the salad.

And yes the avocado is optional – it’s not so traditional but trust me it just makes the salad that much better. Just be sure not to use one that’s very soft or it will just mash up when you toss the salad.

I love that this Greek Salad Dressing calls for ingredients that you likely keep on hand. It’s just some olive oil, fresh lemon, red wine vinegar, garlic and herbs, plus a hint of honey to balance the tartness and act as an emulsifier and bind the dressing a little.

It’s made of simple ingredients yet it packs a flavorful punch! This dressing also goes great on a lettuce based salad as well or toss it over a pasta salad.

This salad is a perfect side dish any time of year. Serve it with a side of soup or roasted chicken in the winter then in the summer serve it with grilled chicken and orzo or chicken salad pita. It’s likely to become a go-to!

Greek Salad

Try Ina Garten’s fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that’s studded with salty olives and feta cheese.

Prep: 0 20min0

Total: 0 50min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 313, Fat 28g, Saturated Fat 8g, Carbohydrate 11g, Fiber 2g, Sugar 5g, Protein 7g, Cholesterol 34mg, Sodium 578mg

Ingredients:

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup calamata olives, pitted
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Instruction:

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Greek Salad

This easy Greek salad recipe is a flavorful, refreshing summer side dish! If you make it ahead for a gathering, save a few mint leaves to add right before serving.

Prep: 15min

Total: 15min

Ingredients:

• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove (minced)
• ½ teaspoon dried oregano (more for sprinkling)
• ¼ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
• 1 green bell pepper (chopped into 1-inch pieces)
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese (cut into ½ inch cubes*)
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives
• ⅓ cup fresh mint leaves

Instruction:

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Best Greek Salad

A simple salad loaded with lots of fresh veggies, olives and feta and tossed with a tangy lemon-herb vinaigrette. Brimming with flavor and sure to satisfy those cravings for Greek food!

Prep: 20min

Total: 20min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 248 kcal, Carbohydrate 4 g, Protein 3 g, Fat 24 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 570 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 6 Tbsp olive oil
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 1 1/2 tsp minced garlic ((1 large clove))
• 1 1/2 Tbsp finely minced fresh parsley
• 1 tsp dried oregano
• 3/4 tsp honey
• Salt, (to taste)
• 4 medium Roma tomatoes, (diced (10 oz))
• 1 medium english cucumber, (optionally peeled and sliced into half moons)
• 1/2 small red onion, (thinly sliced or diced, rinsed and drained)
• 1 small green or yellow bell pepper, (seeds and ribs removed, chopped)
• 3/4 cup kalamata or black olives, (drained and sliced)
• 4 oz. crumbled feta cheese ((about 1 cup))
• 1 medium avocado (not too soft), (diced)

Instruction:

1. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.
2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.
3. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.
4. Recipe Source: inspired by Simply Recipes

Easy Greek Salad Recipe

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