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My Big Fat Greek Salad

×0.5 · Makes 3.5 cups

A classic no-lettuce Greek salad with feta, Kalamata olives, and a simple red wine vinaigrette.

Salad:
  • 1 1⁄2 cups cherry tomatoes, chopped
  • 1 cup english cucumbers, diced
  • 0.5 green bell pepper, sliced or chopped
  • 2 oz (57 g) light or regular feta cheese, cubed or coarsely crumbled
  • 1⁄4 cup red onion, very thinly sliced
  • 1⁄4 cup (34 g) pitted Kalamata olives

Combine all salad ingredients in a large bowl. Be careful not to squish the feta. For traditional Greek salad, the cheese is better in cubes or chunks than crumbles. Set aside.

Dressing
  • 2 Tbsp (27 g) olive oil
  • 1 Tbsp, 1 1⁄2 tsp (22 g) red wine vinegar
  • 1⁄2 tsp garlic, minced
  • 1⁄2 tsp (3 g) dijon mustard
  • 1⁄2 tsp (2 g) sugar
  • 1⁄2 tsp (1 g) dried oregano, plus extra for sprinkling
  • 1⁄4 tsp (1 g) sea salt
  • 1⁄8 tsp (0 g) black pepper, freshly ground

Whisk together all dressing ingredients in a small bowl or measuring cup.

Pour over salad and mix well.

Sprinkle a bit more dried oregano and freshly ground black pepper over the salad and serve immediately.

  • 0.5 avocado (optional), diced

Optionally, add avocado on top just before serving.

Notes
  • Notes: sprinkle two teaspoons fresh oregano over the salad instead of dried oregano you

Cooked on / · Rating 1 2 3 4 5 · Made it

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