Greek Salad…it’s crisp-y, crunch-y, salt-y, a bit tart and herb-y. I crave this salad all the time and make it often!
It holds up great – I’ve been known to make a huge bucket of it to bring on camping trips. The longer the veggies and cheese sit in the dressing, the more flavorful they get!
Greek Salad
6-8 servings
1 large green bell pepper, cut into bite sized pieces
4 plum tomatoes, diced
half of a large cucumber (that’s been peeled and seeded, if necessary), cut into bite sized pieces
1 cup Kalamata olives, pitted and sliced in half
4-5 oz. feta cheese, crumbled or cut into small pieces
1 tablespoon minced onion (if you like more onion or larger pieces, please do add it! I’m not much of a fan of a lot of raw onion)
Dressing:
1 tablespoon balsamic vinegar
2-1/2 tablespoons red wine vinegar
1/8 teaspoon garlic salt
2 tablespoons extra virgin olive oil
1-1/2 teaspoons oregano
1. Place bell pepper, tomato, cucumber, Kalamata olives, feta cheese and onion in a large bowl and mix gently to combine.
2. Place dressing ingredients in a small bowl and emulsify with a small fork. Pour dressing over the veggie mixture and mix gently to combine.