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Mediterranean Greek Salad

A vibrant and refreshing salad filled with fresh vegetables, feta cheese, and a zesty dressing, perfect for warm days or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 large head Romaine lettuce Torn into bite-sized pieces.
  • 4 medium ripe tomatoes Cut into bite-sized chunks.
  • 1 large English cucumber Chopped into ¾-inch chunks or sliced into half-moons.
  • 1 medium green bell pepper Cored and cut into ¾-inch chunks.
  • 1 small red onion Thinly sliced and soaked in cold water.
  • ½ cup pitted Kalamata olives Leave whole or halve them.
  • 8 ounces Greek feta cheese Diced into neat ¾-inch cubes.
Dressing
  • ½ cup extra virgin olive oil High-quality recommended.
  • ½ cup red wine vinegar
  • 1 teaspoon dried Greek oregano Crushed for extra flavor.
  • 1 small garlic clove Minced.
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons fresh dill or mint Roughly chopped.

Method
 

Preparation
  1. Rinse all the fresh produce under cold water.
  2. Thinly slice the red onion and place it in a small bowl.
  3. Pour in enough cold water to fully submerge the onions and add a splash of red wine vinegar (optional). Let it soak for 10 to 15 minutes.
  4. Slice the tomatoes, chop the cucumber, core and chop the bell pepper, and tear the Romaine lettuce into pieces.
  5. Carefully dice the feta cheese into cubes and drain the Kalamata olives.
Dressing Preparation
  1. In a medium bowl, whisk together red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper.
  2. Stir in Dijon mustard and slowly drizzle in the olive oil while whisking until the dressing is smooth.
Assembly
  1. In a large serving bowl, add the chopped lettuce, tomatoes, cucumber, bell pepper, and drained red onion.
  2. Top it off with the Kalamata olives and about two-thirds of the dressing, then gently add the feta cubes.
  3. Using tongs, gently toss everything until lightly coated without mashing the feta.
  4. Taste and adjust salt and pepper as needed. Fold in the fresh dill or mint at the end.
  5. Serve immediately or chill for up to 30 minutes to let the flavors meld.

Notes

Store leftovers in the fridge for about 3 days. Keep the dressing separate to maintain crunch. Chop the veggies ahead but assemble just before serving for best texture.