Greek Salad with Feta (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
1 cucumber, cut into bite-size pieces
02 -
1 red bell pepper, cut into small pieces
03 -
1 yellow bell pepper, cut into small pieces
04 -
1 cup cherry tomatoes, halved
05 -
1/2 red onion, thinly sliced
→ Dairy
06 -
1/2 cup feta cheese, cubed
→ Vinaigrette
07 -
2 cloves garlic, minced
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon Dijon mustard
10 -
1/4 cup red wine vinegar
11 -
1 teaspoon salt
12 -
1/2 teaspoon ground black pepper
13 -
1/2 cup olive oil
# Instructions:
01 -
Add the cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion to a large mixing bowl.
02 -
In a small bowl, combine the minced garlic, dried oregano, Dijon mustard, red wine vinegar, salt, ground black pepper, and olive oil. Whisk well until emulsified.
03 -
Pour the vinaigrette over the vegetables and toss well to coat evenly. Top with cubed feta cheese. Let the salad rest for 10 minutes to allow the flavors to blend, then serve.
# Notes:
01 -
For best flavor, allow the salad to marinate for at least 10 minutes before serving.
02 -
This traditional Greek salad can be refrigerated for up to 24 hours, though the vegetables will soften over time.