Greek Salad

© Sunshine Urbaniak

Greek Salad

Greek salads are so easy and quick to make, plus it’s full of healthy ingredients. The red wine vinegar in the dressing really compliments the salty feta cheese and kalamata olives. The trick to a really tasty greek salad is patience. After making it, I pop it into the fridge for at least 30 minutes before serving, to allow the dressing to penetrate the vegetables to fully season them. Enjoy! 

Greek Salad

Greek Salad

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time10 mins

INGREDIENTS

Salad Ingredients
4 Roma tomatoes, quartered, then cut in thirds
½ English Cucumber, 1/4 inch slices, half moons
½ Red Onion, small, thinly sliced, half moons
½ cup Kalamata Olives
½ cup Feta Cheese, crumbled
1 dash Salt, Pepper, and Oregano
Dressing
¼ cup Red Wine Vinegar
2 Garlic Cloves, minced
1 tsp Dijon Mustard
1 tsp Oregano
1 tsp Salt
½ tsp Pepper
½ cup Extra Virgin Olive Oil

DIRECTIONS

1

Add the dressing ingredients to a shaker and shake well. Set aside. Can be made ahead.

2

Add all salad ingredients to a large bowl and sprinkle with some salt, pepper, and oregano. Drizzle 1/4 cup of the dressing over top and gently toss to evenly coat. Refrigerate at least 30 min. before serving. Add more dressing if needed.

Ingredients

Salad Ingredients
 4 Roma tomatoes, quartered, then cut in thirds
 ½ English Cucumber, 1/4 inch slices, half moons
 ½ Red Onion, small, thinly sliced, half moons
 ½ cup Kalamata Olives
 ½ cup Feta Cheese, crumbled
 1 dash Salt, Pepper, and Oregano
Dressing
 ¼ cup Red Wine Vinegar
 2 Garlic Cloves, minced
 1 tsp Dijon Mustard
 1 tsp Oregano
 1 tsp Salt
 ½ tsp Pepper
 ½ cup Extra Virgin Olive Oil
Greek Salad
IngredientsDirections

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