Greek Salad
This salad is a celebration of one of my favorite summer vegetables: the cucumber. The crunchy veggie is piled with Diced Tomatoes, Persian Cucumbers, and Bell Peppers for an explosive mix of color and flavor – along with thick slices of Feta to bring it all together. This Greek Salad would be perfect alongside grilled meats or chicken dishes during a hot summer day, but it’s also great as a light main course or as part of a vegetable-heavy meal.
Ingredients
Dressing
- ¼ cup olive oil; I prefer extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 2 cups arugula
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 4 ounces feta cheese, crumbled
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
Instructions
Salad Dressing:
In a mason jar mix olive oil, red wine vinegar, Dijon mustard, garlic and dried oregano
Instructions
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Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
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On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
Notes
Greek salad is low-calorie and nutrient-dense, also providing you with a healthy dose of vitamins A and C and potassium and iron. It also contains phytonutrients and antioxidants, which reduce the risk of health problems such as heart disease and cancer. So while it may seem like a simple salad, the ingredients make it a flavorful meal!
