Ingredients
¼ cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon dried oregano, plus extra for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon salt
Several grinds of black pepper
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½-inch cubes
⅓ cup thinly sliced red onion
⅓ cup Kalamata olives (pitted)
⅓ cup fresh mint leaves
Instructions
1-Rinse and dry all vegetables thoroughly to ensure freshness and crispness.
2-Halve cherry tomatoes, dice cucumbers, and thinly slice red onions; for a twist, try organic veggies if you have them on hand.
3-Pit and halve Kalamata olives, adjusting the amount based on how salty you like your food.
4-In a large bowl, combine all the prepared vegetables and olives gently to keep their shape.
5-Add the feta cheese cubes on top; if you’re going vegan, swap in a plant-based alternative here.
6-Drizzle the extra virgin olive oil and red wine vinegar evenly over the mix for that classic tang.
7-Sprinkle dried oregano and freshly ground black pepper to bring out the flavors.
8-Toss the salad lightly to blend everything without smashing the ingredients, then serve right away or chill for a bit.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 To avoid a watery salad, use cherry tomatoes and seed the cucumber thoroughly.
🔪 Cut all ingredients into similar-sized pieces for balanced bites.
🌿 Add fresh mint just before serving if preparing in advance to maintain freshness.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg