Greek Salad
This easy to make Greek salad is perfect for the hot summer months. Garden vegetables come together to create an explosion of freshness in this perfect to make salad that eats like a meal.
Ingredients
2 cucumbers, peeled and chopped
2 green bell peppers, de-seeded and chopped
4-5 tomatoes, diced
1 - jar pitted kalamata olives (6 oz bottle), drained
1 cup feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
Juice of one lemon
2 tbsp red wine vinegar
2 garlic cloves, finely minced
1 tbsp finely chopped fresh oregano
1 small red onion, diced
2 tsp dijon mustard
Salt and pepper to taste
Instructions
1
To a large bowl, add the peeled and chopped cucumbers, bell peppers, diced tomatoes, kalamata olives, and feta cheese. Toss everything together to combine.
2
To make the dressing, in a separate bowl whisk together the olive olive, lemon juiced, red wine vinegar, minced garlic, fresh oregano, diced red onion, dijon mustard, salt and pepper to taste and whisk together to combine.
3
When ready to serve, pour the dressing over the salad, toss to combine, serve and enjoy with your favorite protein. On air, I served this salad with tin foil baked tilapia. You can serve with your favorite protein for the perfect dinner.
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