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A spoon drizzles dressing over a bowl of Greek salad with tomatoes, cucumbers, feta cheese, olives, red onions, and fresh herbs.
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Greek Feta Salad

This Greek feta salad is fresh, crisp, and full of simple flavors that come together easily. With cucumber, tomato, olives, and feta, it makes a light dish that works as a side or a quick meal.
Course Salad, Salads
Cuisine Greek, International
Keyword cucumber, dried oregano, easy greek, easy greek salad recipe, feta, feta cheese, greek salad recipe, greek salads, kalamata olives, olive, olive oil, red onion, red wine vinegar, salad, tomato
Prep Time 15 minutes
Servings 4 Servings
Calories 378kcal
Author Zuzana Paar

Equipment

  • 1 Extra-Virgin Olive Oil
  • 1 Vinegar
  • 1 Garlic
  • 1 Dried Oregano
  • 1 Dijon Mustard
  • 1 Sea Salt
  • 1 Pepper

Ingredients

For the Vinaigrette

  • ¼ Cup Extra-Virgin Olive Oil
  • 3 Tablespoons Vinegar your choice
  • 2 Cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Sea Salt
  • 1 teaspoon Pepper

For the Salad

  • 1 Piece Cucumber large, deseeded and sliced
  • 2 Pieces Green Bell Peppers chopped
  • 3 Cups Cherry Tomatoes halved
  • 1 Block Feta Cheese cut into cubes
  • 1 Cup Red Onion sliced thinly
  • 1 Cup Black Olives
  • 1 Cup MInt Leaves for garnish

Instructions

  • Chop cucumber, tomatoes, green peppers, red onion, olives, feta, and mint so everything is ready.
  • Whisk olive oil, vinegar, garlic, Dijon, oregano, salt, and pepper until combined.
  • Slice cucumber, dice peppers, halve tomatoes, slice onion, and cube feta.
  • Combine everything, drizzle dressing, toss gently, and finish with mint.

Notes

  • Use Fresh Ingredients: Always choose ripe tomatoes, crisp cucumbers, and high-quality feta for the best flavor. Fresh produce makes the salad taste brighter and more vibrant.
  • Balance the Dressing: Whisk together olive oil, lemon juice, and a pinch of salt and pepper for a simple dressing. Adjust the acidity to make the flavors pop without overpowering the vegetables.
  • Layer Flavors: Add thinly sliced red onion, bell pepper, and pitted kalamata olives for depth. Each bite should combine crunch, tang, and briny notes for a full taste experience.
  • Serve Right Before Eating: Assemble the salad just before serving to keep it crisp. Toss gently so the feta doesn’t crumble too much, preserving its texture and flavor.

Nutrition

Serving: 1Cup | Calories: 378kcal | Carbohydrates: 16g | Protein: 11g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 2367mg | Potassium: 541mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1462IU | Vitamin C: 35mg | Calcium: 369mg | Iron: 2mg