Description
A fast, healthy Greek Salad made with crisp vegetables, creamy feta, briny olives, and a simple red wine vinaigrette. Fresh Mediterranean flavor in just 10 minutes, it’s Blue-Zones approved and perfect for easy meals, meal prep, or a vibrant side dish.
Ingredients
Units
For the Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced, grated or pressed
- 1/2 teaspoon dried oregano, plus more for sprinkling
- 1/4 teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 English cucumber, cut lengthwise, seeded, and sliced 1/4-inch thick
- 1 red or green bell pepper, chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 ounces feta cheese, crumbled from the block
- 1/3 cup thinly sliced red onion
- 1/3 cup pitted Kalamata olives
- 1/3 cup fresh mint leaves
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and several grinds of black pepper.
- Assemble the salad: On a large platter or in a wide bowl, arrange the cucumber, bell pepper, cherry tomatoes, feta, red onion, and olives.
- Dress and finish: Drizzle with the dressing and gently toss to combine. Sprinkle with extra oregano and top with fresh mint leaves.
- Serve: Season to taste and serve immediately.
Notes
- Add protein to make it a meal: Add grilled chicken, chickpeas, shrimp, salmon, or hard-boiled eggs for an easy high-protein lunch or dinner.
- Use block feta: Crumble it yourself for the best texture and flavor.
- Meal prep tip: If storing for more than 2 days, keep the dressing separate and toss it just before serving.
- Herb swap: Use fresh parsley or basil instead of mint, if desired.
- Optional upgrade: Whisk ½ teaspoon Dijon mustard into the dressing to help it emulsify and add a subtle tang.