Greek Salad
Make this Greek salad recipe with red wine vinaigrette for a vibrant, refreshing, tangy recipe perfect for a main course or side dish!
Servings: 4 servings
Equipment
Ingredients
- 2 cups cherry tomatoes halved
- 1 cup Persian cucumbers sliced
- 1 green bell pepper sliced
- 1/2 cup sliced Kalamata olives
- 1/2 red onion thinly sliced and soaked in water for 10 minutes, then drained
- 1/3 cup pepperoncini peppers chopped
- 1/2 cup feta cheese cubed
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the cherry tomatoes, Persian cucumbers, green bell pepper, Kalamata olives, drained red onion, pepperoncini peppers, and feta cheese.2 cups cherry tomatoes, 1 cup Persian cucumbers, 1 green bell pepper, 1/2 cup sliced Kalamata olives, 1/2 red onion, 1/3 cup pepperoncini peppers, 1/2 cup feta cheese
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
- Pour the dressing over the salad ingredients in the large bowl.
- Toss gently until all the ingredients are evenly coated with the dressing.
- Serve immediately as a refreshing salad.
Notes
Note: We like to soak the onions for a bit as it helps reduce the strong flavor.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 780mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 51mg | Calcium: 131mg | Iron: 1mg
