Greek Salad
A bright and crisp Greek salad, perfect for warm weather gatherings or as a refreshing accompaniment to any Mediterranean-inspired meal. Prepare just before serving to preserve the vibrant flavors, adding the mint as a final touch.
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Ingredients
- ¼ teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- Freshly ground black pepper to taste
- ½ teaspoon dried oregano plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 garlic clove finely minced
- ¼ teaspoon sea salt
- For the Salad
- ⅓ cup thinly sliced red onion
- 5 ounces feta cheese diced into ½-inch cubes*
- 1 English cucumber halved lengthwise, deseeded, and sliced into ¼-inch pieces
- ⅓ cup Kalamata olives pitted
- 2 cups cherry tomatoes halved
- ⅓ cup fresh mint leaves
- 1 green bell pepper chopped into 1-inch chunks
Instructions
- In a small mixing bowl, combine olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and a few turns of black pepper, whisking until emulsified. Arrange the cucumber slices, bell pepper pieces, cherry tomatoes, cubed feta, red onion, and olives on a broad serving dish. Pour the dressing over the salad and carefully toss to coat. Finish by scattering additional oregano and placing the mint leaves on top. Adjust seasoning if necessary and serve immediately
Notes
*Opt for feta stored in brine to achieve the best texture and flavor.