Greek Salad

5 from 1 vote

This easy Greek Salad served over a bed of greens is a healthy choice that will add a pop of color to your menu. Fresh, vibrant and loaded with great flavor.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American, Greek

Servings:

Calories: 245kcal

Author: Valerie Brunmeier

Ingredients

Greek Dressing

1 cup extra virgin olive oil
½ cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons sugar
salt and freshly ground black pepper to taste

Greek Salad

1 red bell pepper chopped
1 yellow bell pepper chopped
½ small red onion thinly sliced
1 English cucumber chopped
10 ounces cherry tomatoes (red, yellow, and/or orange) halved
½ cup pitted Greek Kalamata olives or to taste
½ small head romaine lettuce
½ small head iceburg lettuce
⅓ cup crumbled feta cheese

Instructions

For the Greek Dressing

Place all the dressing ingredients in the bowl of a food processor or in a blender. Process for 1 to 2 minutes to emulsify (thicken slightly). Set aside, or if making in advance, cover and refrigerate until ready to serve.

For the Greek Salad

Place the bell pepper, onion, cucumber, tomatoes, and Greek olives in a large mixing bowl or airtight container. Pour the Greek Dressing over the top and toss to combine. Cover and refrigerate for at least 2 hours or overnight to allow the veggies to mingle and marinate in the dressing.
When ready to serve, chop the greens, rinse and drain well, and place them in a serving dish. Spoon the marinated vegetables over the lettuce, spooning some of the excess dressing over the top. Sprinkle with crumbled feta cheese.

Notes

The Greek Dressing can be made up to a week in advance and refrigerated until ready to use.

Store the Greek Salad in an airtight container for up to 3 to 4 days. Once it is combined with lettuce it is best consumed the same day.

Nutrition