Greek Salad

Greek Salad

A fresh and simple Greek salad with tomatoes, cucumber, feta, olives, and a zesty red wine dressing

Prep

15 mins

Cook

0 mins

Serves

2 to 4

Difficulty

Easy

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Ingredients

Salad

• 3 tomatoes
• 3 Lebanese cucumbers, roughly chopped
• 1/2 small red onion, sliced not too thin
• 1 small green capsicum, diced
• 150 g feta block, crumbled for the end
• 220 g black kalamata olives
• 1.5 tsp dried oregano

Dressing

• 1 tsp dried oregano
• 1/4 tsp cooking salt
• 3 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil

Method

1. Once everything is chopped, add it all to a bowl and toss with the dressing until well combined. Adjust the feta to taste, serve straight away, and enjoy. You can also add a little more red onion if you like, but I prefer not to use too much.

Tips

• Crumble the feta over the top right before serving so it keeps its texture
• Taste before serving and adjust the feta to suit your preference
• Add a little more red onion if you enjoy a stronger onion flavour
• Serve immediately for the freshest texture and flavour

Storage

• Best eaten fresh on the day it is made
• Store leftovers in an airtight container in the fridge for up to 1 day
• The vegetables may release extra liquid as they sit, so give it a quick toss before serving again

Macros (approx)

Calories

280 kcal

Protein

7 g

Carbs

11 g

Fat

24 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.