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Greek · Side
Greek Salad
Bright tomatoes, crisp cucumber, and salty feta come together with a punchy red wine vinegar dressing that's quintessentially Mediterranean. The oregano-infused vinaigrette adds herbaceous depth while the Dijon mustard creates subtle complexity in every bite. Make this colorful, refreshing side whenever you need something that tastes like summer on a plate.
Prep time
15 minutes
Cook time
0 minutes
Total time
15 minutes
Servings
4
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano, plus more for sprinkling
- 1/4 tsp Dijon mustard
- 1/4 tsp sea salt
- Freshly ground black pepper
- 1 English cucumber, cut lengthwise, seeded, and sliced 1/4-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 oz feta cheese, cut into 1/2-inch cubes
- 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, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onion, 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.
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