Go Back
–+ servings
Classic Greek Salad - Cook Republic
Print Recipe
No ratings yet

Classic Greek Salad

Prep Time10 mins
Course: Light Meal, Salad, Side Dish
Cuisine: Gluten Free, Greek, Meat-Free, Mediterranean, Vegetarian
Keyword: greek salad, meal prep salad, picnic salad, spring salad, summer salad, traditional greek salad
Servings: 6
Author: Sneh

Ingredients

  • 1 red onion
  • 1 green capsicum
  • 2 Lebanese cucumbers
  • 15 cherry tomatoes
  • ½ cup whole kalamata olives pitted
  • 180 g feta cheese cut into cubes
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • ¼ teaspoon sea salt flakes
  • Freshly crushed black pepper

Instructions

  • Peel the onion. Halve it and cut into thin slices.
  • Cut the capsicum in half, lengthwise. Remove the stem and seeds. Using a sharp paring knife, remove the membrane. Cut the capsicum into 1-inch pieces.
  • Trim the ends of the cucumber. Cut the cucumbers in half, lengthways. Cut the halves into ½-inch pieces.
  • Cut each cherry tomato in half.
  • Add all prepped veggies to a large bowl. Add olives and feta cheese.
  • Pour the dressing over the veggies. Mix gently until entire salad is coated with dressing. Serve immediately.
  • Salad can be prepped ahead by a day by adding the veggies, olives and cheese to a lidded bowl and prepping and storing the dressing in a lidded glass jar. Mix when ready to eat.

Notes

Cherry tomatoes - They can be subbed with regular tomatoes. Deseed the regular tomatoes before cutting them into bite-sized pieces.
Red Wine Vinegar - This can be substituted with white vinegar.
Optional Extras - You can add fresh oregano and mint leaves to amplify the freshness in this crunchy salad.
Olive Oil - Use a robust flavoured cold-pressed extra virgin olive oil for a delicious olive taste.