Introduction
Greek Salad is a vibrant, refreshing dish, perfect for side dishes, light meals, or summer gatherings. Its crisp vegetables, creamy feta, and tangy olive oil dressing create a delightful balance of flavors and textures. Presented in a white ceramic bowl, garnished with fresh oregano or crumbled feta, this Greek Salad offers a colorful, inviting aesthetic. This recipe delivers a classic version, adaptable for dietary preferences, ideal for home cooks seeking a fresh, Mediterranean-inspired dish.
Ingredients
For the Salad:
- 1 cucumber, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 8 oz feta cheese, cubed or crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Serving:
- Optional: Fresh oregano, extra feta
- Suggested Accompaniments: Pita bread, hummus
- Suggested Pairings: White wine (Sauvignon Blanc), sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large mixing bowl, small bowl, whisk, cutting board, knife
Step-by-Step Process
- Prep Vegetables: Slice cucumber into half-moons, halve cherry tomatoes, dice red bell pepper, and thinly slice red onion. Place in a large mixing bowl with Kalamata olives and parsley.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
- Assemble Salad: Add feta cheese to the vegetable mixture. Pour dressing over the salad and toss gently to coat.
- Chill (Optional): Refrigerate for 15-30 minutes to meld flavors (optional, but enhances taste).
- Serve: Transfer Greek Salad to a white ceramic bowl. Garnish with fresh oregano or extra feta. Serve with pita bread, hummus, white wine, or sparkling water.
Tips for Better Greek Salad
- Use fresh, high-quality vegetables for maximum crunch and flavor.
- Slice vegetables uniformly for a balanced texture and presentation.
- Use good-quality extra-virgin olive oil and fresh lemon juice for a vibrant dressing.
- Add feta last to prevent it from breaking apart too much during tossing.
- Soak red onion in cold water for 10 minutes to reduce sharpness, if desired.
- Adjust dressing tanginess by adding more lemon juice or vinegar to taste.
- Serve within 4 hours for the freshest texture; avoid over-marinating.
- Enhance aesthetic: Serve in a white ceramic bowl, and garnish with vibrant oregano or feta for a Mediterranean look.
Variations and Customization
- Vegan Greek Salad: Omit feta or use vegan feta; ensure olives are vegan-friendly.
- Gluten-Free Greek Salad: Naturally gluten-free; serve with gluten-free pita bread.
- Low-Sodium Greek Salad: Reduce salt to 1/4 tsp and use low-sodium olives and feta.
- Spicy Greek Salad: Add 1/4 tsp red pepper flakes or a sliced jalapeño to the dressing.
- Protein-Packed Greek Salad: Add 1 cup of chickpeas or grilled chicken strips.
- Green Greek Salad: Include 2 cups chopped romaine or spinach for extra greens.
- Fruit-Infused Greek Salad: Add 1/2 cup diced watermelon or pomegranate seeds for a sweet twist.
- Creamy Greek Salad: Mix 2 tbsp Greek yogurt into the dressing for a creamy texture.
Storage and Serving Tips
- Store undressed salad in an airtight container in the fridge for 2-3 days; store dressing separately.
- Dress salad just before serving to maintain vegetable crispness.
- Do not freeze, as vegetables lose texture; prepare fresh for best quality.
- Serve chilled or at room temperature for optimal flavor; avoid room temperature for over 2 hours due to dairy.
- Use leftovers as a filling for pita wraps or topping for grilled proteins.
- Pair with light sides like hummus to complement flavors.
- Presented in a white ceramic bowl with garnishes for an inviting charm.
Nutritional Information
Based on 4 servings (1.5 cups each):
- Calories: 320 kcal
- Total Fat: 26g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 780mg
- Total Carbohydrates: 14g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 8g
- Vitamin A: 25% Daily Value
- Vitamin C: 40% Daily Value
- Calcium: 20% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. Moderate in sodium and fat; try low-sodium or vegan versions. Serve with extra vegetables for balance.
Conclusion
This Greek Salad recipe offers a fresh, tangy dish perfect for any occasion. It transforms simple ingredients into a Mediterranean classic. Its quick preparation and vibrant presentation make it a favorite. The crisp vegetables and creamy feta, with colorful garnishes, delight every time. It’s sure to be a cherished recipe, loved for its refreshing appeal.
Greek Salad Recipe: Fresh and Tangy
Fresh Greek Salad with crisp vegetables and tangy dressing.
Ingredients
- Salad:
- 1 cucumber sliced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- ½ red onion sliced
- 1 cup Kalamata olives
- 8 oz feta cheese cubed
- ¼ cup fresh parsley chopped
- Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: Fresh oregano extra feta
- Suggested Pairings: Pita bread white wine
Instructions
- Prep cucumber, tomatoes, bell pepper, onion, olives, and parsley.
- Whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Toss vegetables, feta, and parsley with dressing.
- Chill for 15-30 minutes (optional).
- Serve in a white ceramic bowl with oregano, pita, and wine.
Notes
- Use fresh vegetables for crunch.
- Store undressed in the fridge for 2-3 days.
- Try a vegan variation.
- Pair with hummus.
