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–+ servings
Greek salad on a white plate

Greek Salad

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A delicious taste of the Mediterranean for a substantial summer salad!
Course Salad
Cuisine Greek
Keyword feta, greek salad, salad
Prep Time 20 minutes
Servings 6 people
Author Ginny D

Ingredients

Salad Components

  • 4 cup mixed salad greens - washed, spun dry, wicked in a tea towel and chilled in the fridge
  • 10 Kalamata olives
  • 1/2 english cucumber - washed and diced
  • 1 sweet pepper - red, yellow, or green, seeded, cut into strips, and strips cut in half
  • crumbled feta cheese, to taste
  • 3 tomatoes - washed and chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • black pepper, to taste
  • 1/4 tsp salt - (optional, feta has salt in its brine)

Instructions

  • Place the washed and crisped greens in the salad bowl
  • We prefer our olives with the seeds out. To remove the seeds from the Kalamata olives, place the olive on a cutting board and push down on it with the flat of a knife and the palm of your hand.
    Pressing down on the flat of a knife blade to split an olive to remove its seed
  • The olive will split and the seed can be easily removed.
    A split olive, showing the pit
  • Top the greens with the tomatoes, pepper pieces, cucumber, chopped olives and feta.
  • Whisk all the dressing ingredients together and drizzle over the salad.
  • Gently toss the salad, making sure the dressing achieves complete coverage.