Easy Greek Salad (Print Version)
Crisp vegetables, olives, and feta come together with fragrant herbs and olive oil for a bright, fresh salad.
# Ingredients:
Dressing
01 -
6 tablespoons extra virgin olive oil
02 -
2 tablespoons fresh lemon juice
03 -
1 teaspoon red wine vinegar
04 -
1/2 teaspoon chopped garlic
05 -
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
06 -
1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
07 -
Salt and freshly ground black pepper, to taste
Salad
08 -
3 large plum tomatoes, seeded and coarsely chopped
09 -
3/4 large cucumber, peeled, seeded, and coarsely chopped
10 -
1/2 small red onion, chopped
11 -
1 bell pepper, seeded and coarsely chopped
12 -
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
13 -
Heaping 1/2 cup crumbled feta cheese
# Instructions:
01 -
Whisk the extra virgin olive oil, fresh lemon juice, red wine vinegar, chopped garlic, oregano, and dill together until fully blended. Season with salt and freshly ground black pepper to taste.
02 -
To reduce the sharpness of the onion, soak the chopped pieces in a little vinegar or lemon juice for a few minutes before mixing.
03 -
In a large bowl, combine the tomatoes, cucumber, onion, bell pepper, and black olives. Toss gently with the prepared dressing until evenly coated.
04 -
Sprinkle the crumbled feta cheese over the salad and serve immediately.
# Notes:
01 -
This salad can be prepared up to 3 hours in advance and kept at room temperature. Re-whisk the dressing before serving.
02 -
Soaking onions in vinegar or lemon juice mellows their bite.