Go Back Email Link
–+ servings
A bowl of Greek salad with cherry tomatoes, cucumbers, olives, red onion, and crumbled feta cheese, with a lemon half and olive oil in the background.
Add to Collection
Print
No ratings yet

Greek Salad

Chop, shake, and toss - that's just how easy this salad is. Serve it with grilled chicken, baked fish, shrimp, chicken skewers, or warm pita bread
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Keyword feta, no cook, olives, quick
Prep Time 10 minutes
Cook Time 1 minute
Servings 6 servings
Calories 223kcal
Author Paula

Ingredients

  • 1 cup cherry tomatoes halved
  • 1 medium cucumber quartered
  • ½ medium red onion diced or chunk
  • ½ medium green olives pitted
  • ½ medium black olives pitted
  • 8 ounces feta crumbled

Salad Dressing

  • ⅓ cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon oregano dried
  • ½ teaspoon parsley dried
  • 2 medium garlic cloves minced
  • Salt and pepper to taste

Instructions

  • To a large bowl, add all of the ingredients for the Greek Salad.
    1 cup cherry tomatoes, 1 medium cucumber, ½ medium red onion, ½ medium green olives, ½ medium black olives, 8 ounces feta
  • In a measuring cup or mason jar, add all of the ingredients for the salad dressing.
    ⅓ cup olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, ½ teaspoon oregano, ½ teaspoon parsley, 2 medium garlic cloves, Salt and pepper to taste
  • Pour the salad dressing over the top of the salad and gently toss until well coated.
  • You can enjoy immediately or allow to marinate in the refrigerator for 30 minutes for the flavors to marry.

Nutrition

Calories: 223kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 446mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 1mg
QR Code linking back to recipe