We visited Greece during our honeymoon and every night would go out and order a big Greek Salad to share while we looked over the Aegean Sea. There is nothing better than plating up this family-friendly, fresh, delicious salad as a light meal or as a side to your main course. Simple ingredients like ripe tomatoes, cucumbers, onions, creamy feta cheese and olives come together with a simple dressing of olive oil, red wine vinegar and oregano to create a dish that will transport you to the Mediterranean.
Greek Salad
Share PrintThis family-friendly, fresh, delicious Greek Salad can be eaten as a light meal or as a side to your main course. Tomatoes, cucumbers, onions, creamy feta cheese and olives come together with a simple dressing of olive oil, red wine vinegar and oregano.
Ingredients
- 350 g (2 cups) diced cucumber
- 300 g (2 cups) halved cherry tomatoes
- 155 g (1 cup) sliced red capsicum (bell pepper)
- 80 g (½ cup) sliced red onion
- 50 g (½ cup) kalamata olives
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp dried oregano, plus extra to serve
- 200 g (7 oz) feta cheese, crumbled
Instructions
- Toss the cucumbers, tomatoes, capsicum, red onion and kalamata olives together in a large bowl.
- Drizzle with olive oil and red wine vinegar. Sprinkle with salt and oregano, toss to coat.
- Serve topped with feta cheese and an extra sprinkle of oregano.
Nutrition information
Nutrition Facts
Greek Salad
Amount per Serving
Calories
365
% Daily Value*
Fat
32
g
49
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
45
mg
15
%
Sodium
1368
mg
59
%
Potassium
448
mg
13
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
1941
IU
39
%
Vitamin C
71
mg
86
%
Calcium
292
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
MAKE AHEAD
Cut the vegetables and store them refrigerated in air-tight containers or reusable sandwich bags up to 24 hours prior to using. Combine the dressing ingredients, store it separately to the salad. Combine the vegetables with the dressing when you are ready to serve.LEFT OVERS
Greek Salad is best made and consumed immediately but leftovers can be kept refrigerated up to 24 hours.Tried this recipe?
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