With crunchy veggies and savory Greek flavors - this salad is perfect for potlucks, summer cookouts, or simply as a side with the main meal!
Ingredients
1 1/2 cup
Grape tomatoes
(halved)
1 cucumber(s)
Cucumber
(English; sliced and halved)
1 medium pepper(s)
Green bell pepper
(diced)
1/2 small
Red onion
(diced)
1/2 cup
Kalamata olives
(pitted; drained)
2/3 cup
Feta cheese
(crumbed or cubed)
1/4 cup
Parsley, fresh
(chopped)
1/2 cup
Olive Oil, Extra Virgin
(for the dressing)
1/4 cup
Water
(for the dressing)
3 tbsp
Red wine vinegar
(for the dressing)
2 tbsp
Lemon juice
(for the dressing)
2 tbsp
Honey
(for the dressing)
1 tsp
Dijon mustard
(for the dressing)
2 clove(s)
Garlic
(minced; for the dressing)
1 tsp
Oregano, dried
(for the dressing)
1 tsp
Dill, dried
(for the dressing)
1/2 tsp
Salt
(for the dressing)
1/4 tsp
Black pepper
(for the dressing)
Instructions
Chop and dice the grape tomatoes, English cucumber, green bell pepper, and red onion, and add them to a large salad bowl.
Next, prepare the salad dressing. Combine the olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, salt, and pepper in a jar with a lid and shake well (or whisk together in a glass measuring cup).
Add in the olives, feta cheese, and parsley. Pour the dressing over the salad, tossing to coat everything evenly.
Notes:
Quick Tips:
To make vegan: replace feta cheese with a dairy-free option, or omit it completely.
To increase protein: add leftover diced chicken, canned salmon or tuna, chickpeas, or tofu.
