Easy Greek Salad
A Flavor-Packed, Kid-Friendly Weeknight Dinner that transforms your ordinary meal into an extraordinary experience.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Whisk
Ingredients
Vegetables
- 2 cups Ripe Tomatoes, diced Use in-season tomatoes for the best flavor.
- 1 large Cucumber, peeled and chopped Provides a refreshing crunch.
- 1 small Red Onion, thinly sliced Use sparingly to avoid overpowering the salad.
- 1 large Bell Pepper, diced Yellow or orange adds sweetness and color.
Dairy
- 1 cup Feta Cheese, crumbled Key ingredient in Greek cuisine.
Condiments
- 1/4 cup Olive Oil High-quality extra-virgin for best flavor.
- 2 tablespoons Lemon Juice Freshly squeezed for brightness.
- 1 teaspoon Dried Oregano Brings an aromatic flavor typical of Greek cuisine.
Other
- to taste Salt Season to taste.
- to taste Black Pepper Season to taste.
Extras
- 1 handful Black Olives, pitted Kalamata olives add a briny richness.
Instructions
- Wash all vegetables under cool running water.
- Dice the tomatoes into bite-sized pieces.
- Peel and slice the cucumber into thin half-moons.
- Thinly slice the red onion. Soak in cold water if too strong.
- Dice the bell pepper into small pieces.
- In a large mixing bowl, combine tomatoes, cucumbers, red onion, and bell peppers. Toss gently.
- Add crumbled feta cheese and Kalamata olives to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, and oregano.
- Drizzle the dressing over the salad and toss gently.
- Season with salt and pepper to taste.
- Let the salad sit for 10-15 minutes before serving.
- Serve in individual bowls or on a platter, garnished with extra olives or feta if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.