Greek Salad
Crispy, fresh and so full of flavour. This Greek salad is simple to Chop up some veggies, drizzle on an easy to make lemon dressing and throw in some yummy feta.
Ingredients
Lemon Dressing
- 1 sprig fresh oregano, finely chopped
- 1/3 cup (190 ml) red wine vinegar
- 1 lemon, zested and juiced
- 2 tsp dijon mustard
- 1/2 tsp salt
- pinch of black pepper
- 2 garlic cloves
- 1/2 cup (125 ml) olive oil
Salad
- 1 capsicum, sliced
- 4 lebanese cucumbers, sliced
- 1 cup (200 g) cherry tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 cup (200 g) kalamata olives
- 1 cup (200 g) feta, cubed
- mint leaves to garnish
- 1 tsp dried oregano (optional)
Instructions
Lemon Dressing
- Add all the ingredients into a jug or large jar and mix or shake (if using jar) to combine. Set aside.
Greek Salad
- Add the salad ingredients to a large mixing bowl. Pour half the dressing on top and toss to coat. Drizzle with more dressing and garnish with fresh mint leaves and sprinkle cubed feta.
Notes
Storage
This Greek salad can be made a day in advanced without the dressing and then dressed no longer than 30 minutes before serving.
Olive oil - Greek law (but not really) dictates that any Greek recipe must have really good quality olive oil used. Preferably not extra virgin. The strong olive oil flavor is super important.
Nutrition
Calories:295kcal | Carbohydrates:2g | Protein:1g | Fat:32g | Saturated Fat:4g | Polyunsaturated Fat:3g | Monounsaturated Fat:24g | Sodium:847mg | Potassium:32mg | Fiber:1g | Sugar:1g | Vitamin A:135IU | Vitamin C:1mg | Calcium:23mg | Iron:1mg
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