Mediterranean Greek Salad Recipe

why make this recipe

This salad is fresh, fast, and full of bright Mediterranean flavors. It uses simple ingredients and makes a healthy side or light meal. It is great for hot days, potlucks, or a quick family dinner.

introduction

This Mediterranean Greek Salad Recipe mixes crisp lettuce, ripe tomatoes, cucumber, bell pepper, olives, and feta with a tangy red wine vinaigrette. It tastes fresh and bright and takes little time to make. If you like simple healthy snacks, try a different easy treat like almond butter protein balls energy boost recipe for another quick option.

how to make Mediterranean Greek Salad Recipe

Wash and prep all vegetables first. Soak the sliced red onion in cold water to take away sharpness. Whisk the dressing until smooth. Toss lettuce, tomatoes, cucumber, bell pepper, onions, and olives in a large bowl. Add most of the dressing, then gently place feta on top and toss lightly so the cheese holds its shape. Finish with fresh herbs and a final taste check.

Ingredients :

• 1 large head Romaine lettuce
• 4 medium ripe tomatoes, cut into bite-sized chunks
• 1 large English cucumber
• 1 medium green bell pepper
• 1 small red onion
• 1/2 cup of pitted Kalamata olives
• 8 ounces of authentic Greek feta cheese
• 3 tablespoons of fresh dill or mint, roughly chopped
• 1/2 cup of high-quality extra virgin olive oil
• 1/2 cup of red wine vinegar
• 1 teaspoon of dried Greek oregano
• 1 small garlic clove, minced
• 1/2 teaspoon of Dijon mustard
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Directions :

1. Rinse all the fresh produce under cold water.
2. Thinly slice the red onion and place it in a small bowl. Pour in enough cold water to fully submerge the onions. For extra flavor, add a splash of red wine vinegar (optional). Let it soak for 10 to 15 minutes while you prep the rest of the salad. Drain just before using. This step mellows the onion’s sharp bite and keeps it crisp.
3. Slice the ripe tomatoes into generous bite-sized chunks. Roughly chop the English cucumber into ¾-inch chunks or slice into half-moons. Core the green bell pepper and cut it into ¾-inch chunks. Roughly chop or tear the Romaine lettuce into bite-sized pieces. Dice the block of feta into neat ¾-inch cubes. Drain the Kalamata olives and leave whole or halve them. Chop the fresh dill or mint and set aside.
4. In a medium bowl, add the red wine vinegar, minced garlic, dried oregano (crush it between your fingers), sea salt, and black pepper. Stir in the Dijon mustard. While whisking, slowly drizzle in the olive oil in a thin stream. Whisk until the dressing looks smooth and slightly thickened. Taste and adjust seasoning.
5. In a large serving bowl, add the lettuce, tomatoes, cucumbers, bell pepper, and the drained red onion. Add the Kalamata olives on top. Pour in about two-thirds of the dressing to start. Gently add the feta cubes and try not to crumble them too much. Using salad tongs or clean hands, gently toss everything until lightly coated. Be careful not to mash the feta or bruise the lettuce.
6. Taste and adjust salt and pepper. Add more dressing if needed. Fold in the chopped fresh dill or mint at the end. Serve immediately, or chill up to 30 minutes for flavors to meld.

how to serve Mediterranean Greek Salad Recipe

Serve this salad as a side with grilled chicken, fish, or lamb. It also works as a light lunch with crusty bread. Serve chilled or at room temperature. Add a lemon wedge on the side for extra brightness.

how to store Mediterranean Greek Salad Recipe

If you plan to store leftovers, keep dressing separate and add it just before serving. Store salad components in airtight containers in the fridge for up to 2 days. If already dressed, eat within 24 hours for best texture.

tips to make Mediterranean Greek Salad Recipe

• Pat the veggies dry after rinsing to keep the dressing from getting watery.
• Soaking the red onion in water cuts the bite and keeps it crisp.
• Add feta last and toss gently to avoid crumbling it.
• Use good extra virgin olive oil and real Greek feta for the best flavor.
• Taste the dressing and adjust vinegar or salt to your preference.

variation (if any)

• Add canned chickpeas or cooked quinoa to make the salad more filling.
• Swap dill with fresh oregano or parsley.
• Use romaine hearts or mixed greens for a different texture.
• Add a splash of lemon juice to the dressing for extra tang.

FAQs

Q: Can I make this salad ahead of time?
A: You can prep the vegetables a few hours ahead and keep them separate. Do not dress the salad until just before serving to keep it crisp.

Q: Can I use a different cheese instead of feta?
A: Yes. You can use goat cheese or a firm crumbly cheese, but feta gives the classic Greek taste.

Q: How can I make this salad for a crowd?
A: Multiply the ingredients and toss in a very large bowl. Keep dressing on the side and add just before serving to keep everything fresh.

Q: Is this salad gluten-free?
A: Yes, this recipe is naturally gluten-free. Check labels on any added ingredients if needed.

Q: Can I use dried herbs instead of fresh?
A: You can, but fresh herbs give brighter flavor. If you use dried, use less and add it to the dressing earlier so it hydrates.

Mediterranean Greek Salad Recipe

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A fresh and vibrant Mediterranean Greek salad made with crisp vegetables, olives, and feta, all tossed in a tangy red wine vinaigrette.

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Ingredients

Scale 1x2x3x

• 1 large head Romaine lettuce
• 4 medium ripe tomatoes, cut into bite-sized chunks
• 1 large English cucumber
• 1 medium green bell pepper
• 1 small red onion
• 1/2 cup of pitted Kalamata olives
• 8 ounces of authentic Greek feta cheese
• 3 tablespoons of fresh dill or mint, roughly chopped
• 1/2 cup of high-quality extra virgin olive oil
• 1/2 cup of red wine vinegar
• 1 teaspoon of dried Greek oregano
• 1 small garlic clove, minced
• 1/2 teaspoon of Dijon mustard
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

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Instructions

1. Wash and prep all vegetables first.
2. Soak the sliced red onion in cold water to take away sharpness.
3. Whisk the dressing until smooth.
4. Toss lettuce, tomatoes, cucumber, bell pepper, onions, and olives in a large bowl.
5. Add most of the dressing, then gently place feta on top and toss lightly so the cheese holds its shape.
6. Finish with fresh herbs and a final taste check.

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Notes

Pat the veggies dry after rinsing to keep the dressing from getting watery. Store leftovers with the dressing separate.

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Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 20mg