Greek Salad
A fresh and healthy salad with juicy tomatoes, crisp cucumbers, sweet bell peppers, salty olives, and crumbly feta cheese, all tossed in a tangy olive oil-based dressing.
A fresh and healthy salad with juicy tomatoes, crisp cucumbers, sweet bell peppers, salty olives, and crumbly feta cheese, all tossed in a tangy olive oil-based dressing.
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 2 cloves fresh garlic, peeled minced
- 1 tablespoon fresh lemon juice
- salt, to taste i personally don't add any, cheese and olives add enough salt
- freshly ground pepper, to taste
- 3 tablespoons fresh italian parsley chopped fine
- 1/4 cup red onion chopped fine
- 2 cups (heaping) tomatoes roughly chopped
- 1 large cucumber roughly chopped
- 1 large red bell pepper roughly chopped
- 1/2 cup kalamata olives
- 1 cup (heaping) feta cheese cubed
- Carbohydrate 6.6302737518864 g
- Cholesterol 0 mg
- Fat 5.67056167028801 g
- Fiber 1.39184997472951 g
- Protein 0.956150833377568 g
- Saturated Fat 0.784373667165042 g
- Serving Size 1 1 Serving (112g)
- Sodium 102.996958335876 mg
- Sugar 5.2384237771569 g
- Trans Fat 0.255162000096184 g
- Calories 78 calories
Step-by-step
- Whisk olive oil, balsamic vinegar, lemon juice, oregano, garlic, salt (if using), black pepper, parsley, and onion together until well combined.
- In a large bowl stir together the tomatoes, cucumber, red bell pepper and olives.
- Stir in the dressing then toss to combine.
- Gently toss in the cheese.
- Let sit for 20 minutes to allow flavors to meld a bit. Serve room temperature or cold. Enjoy!
Standard garden salads rely on leafy greens, but traditional preparations omit lettuce entirely in favor of dense vegetables. Water-heavy produce like cucumbers and tomatoes dictates pairing logic. Proteins high in fat and protein balance the high acidity of a balsamic and lemon dressing. Grilled lamb chops or roasted lemon-herb chicken thighs provide the necessary richness. The fat in the meat coats the palate, neutralizing the sharp bite of raw red onion. Common culinary mistakes include oversalting the dressing before adding brined ingredients. Feta cheese and kalamata olives contribute significant sodium independently. Whisking extra virgin olive oil, vinegar, and minced garlic thoroughly creates a stable temporary emulsion before pouring. Letting the vegetable mixture rest for twenty minutes allows cell walls to release excess moisture. Serve the final dish at room temperature rather than straight from the refrigerator to optimize aromatic release from the dried oregano. Cubed feta should be folded in gently at the final stage to prevent the cheese from crumbling into paste. Store leftovers in a sealed container for no longer than twenty-four hours because salt draws out internal tomato juices.
