The Classic Greek Salad

This vibrant and fresh Greek salad is a celebration of Mediterranean flavors, perfect as a light lunch, a healthy side dish, or a starter for any meal. It's packed with crisp vegetables, briny olives, and tangy feta, all tossed in a simple oregano vinaigrette.

Servings: 4 Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes Difficulty: Easy

Ingredients

For the Salad:

1. 1 large English cucumber (~300 g), cut into half-moons or chunks

2. 4 medium ripe tomatoes (~600 g), cut into wedges or large chunks

3. 1/2 medium red onion (~60 g), thinly sliced or finely diced

4. 1 green bell pepper (~150 g), deseeded and cut into strips or chunks

5. 100 g (1/2 cup) pitted Kalamata olives

6. 200 g (7 oz) block of feta cheese, crumbled or cut into cubes

For the Dressing:

1. 80 ml (1/3 cup) extra virgin olive oil

2. 30 ml (2 tbsp) red wine vinegar

3. 5 ml (1 tsp) dried oregano

4. 2.5 ml (1/2 tsp) sea salt, or to taste

5. 1.25 ml (1/4 tsp) freshly ground black pepper, or to taste

Equipment

• Large mixing bowl

• Small bowl or jar with lid

• Whisk or fork

• Cutting board

• Sharp knife

Instructions

1. Prepare the Vegetables (5 minutes): Wash and chop all your vegetables according to the ingredient list. Place the cucumber, tomatoes, red onion, green bell pepper, and Kalamata olives into a large mixing bowl.

2. Make the Dressing (3 minutes): In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper. Whisk vigorously or shake well until the dressing is emulsified.

3. Combine and Dress (5 minutes): Pour the dressing over the vegetables in the large bowl. Gently toss to ensure all the vegetables are lightly coated.

4. Add Feta and Serve (2 minutes): Crumble or cube the feta cheese directly over the salad. Give it one final gentle toss, or simply arrange the feta on top. Serve immediately and enjoy!

Tips & Variations

• Quality Ingredients: Use the freshest, ripest vegetables you can find, and a good quality extra virgin olive oil for the best flavor.

• Don't Overmix: Greek salad is best when the vegetables retain their crispness. Toss gently to avoid bruising the tomatoes.

• Serve Immediately: While the flavors meld, the salad can become watery if left dressed for too long.

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a more substantial meal.

• Vegan Option: Omit the feta cheese and add a handful of toasted walnuts or more chickpeas for texture and protein.

• Spicy Kick: A pinch of red pepper flakes in the dressing can add a subtle heat.

Estimated Nutrition Per Serving

• Calories: 350-400 kcal

• Protein: 10-12 g

• Carbs: 15-20 g

• Fat: 28-32 g

Shopping List

• English cucumber

• Ripe tomatoes

• Red onion

• Green bell pepper

• Kalamata olives

• Feta cheese

• Extra virgin olive oil

• Red wine vinegar

• Dried oregano

• Sea salt

• Black pepper

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Quick summary: Fresh Greek salad with cucumber, tomatoes, onion, bell pepper, olives, feta, and oregano vinaigrette. Serves 4, 15 mins total.