Greek Salad
Serves 1
Directions
- 1Split the cucumber in half, then slice it down the middle, cutting them thick for crunch.
- 2Cut tomatoes into halves, then fourths, into four segments to get nice chunks.
- 3Cut around the core of the bell pepper, then make thick strips, and dice it up.
- 4Thinly slice red onion and soak them in cold water for a few minutes to reduce sharpness.
- 5Pat the soaked onions dry and add them to the other vegetables.
- 6Combine two parts olive oil, one part red vinegar, a tiny bit of Dijon mustard, dried oregano, and a light pinch of salt for the dressing, whisking as you drizzle in the oil.
- 7Add lots of feta to the salad.
- 8Toss the salad.
- 9Finish with some balsamic glaze for sweetness.
Ingredients
- cucumber
- tomato
- bell peppers
- red onion, thinly sliced, soaked in cold water, and patted dry
- olives
- 2 parts olive oil
- 1 part red vinegar
- tiny bit Dijon mustard
- dried oregano
- light pinch salt
- lots feta
- balsamic glaze
Equipment
knifewhiskbowl
Tips
- Cut cucumbers thick for a nice crunch.
- Soak thinly sliced red onions in cold water for a few minutes to reduce sharpness.
- For the dressing, use two parts olive oil to one part red vinegar.
Related recipes
Fall Honeycrisp Crunch Salad
Greek · Salad
Griddled chicken thighs with chickpeas and watermelon salad
Greek · Salad
Greek Potato Salad
Greek · Salad
Dill Pickle Protein Pasta Salad
Greek · Salad
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad