Greek Salad

Greek Village Salad

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I visited a brand new restaurant near my house and had an amazing salad that I just had to try and re-create! I don’t know about you, but I just love Greek and Mediterranean flavors. I can’t get enough. They are so fresh and usually packed with veggies, which I also love. This salad is super crunchy and the salty feta is the best part! I buy feta in brine as it is the most flavorful and creamy! Feta is lower in fat than some other cheese too, which is nice, but it is so flavorful. I am not a huge fan of olives, but I kept them in for my husband:) I love the addition of capers! It is a great sub for olives too if you don’t like them, but like capers. Which I do!

This salad is super easy to throw together, yet looks so beautiful. You can chop your veggies the day before if you want to get some prep done ahead of time, but I would wait until the day of to add the dressing. I did make this salad a few hours ahead of time though. The veggies are hearty so they will hold up well with the dressing.

Greek Village Salad

Course: SaladsCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes
Calories

158

kcal
Protein

5.8

g
Fat

10.6

g
Carbohydrates

10.5

g

Ingredients

  • 2 Roma tomatoes, sliced

  • 1 green bell pepper, sliced into strips

  • 1/2 medium red onion, sliced into strips

  • 2 Persian cucumbers, quartered

  • 4 oz feta in brine

  • 1/2 cup kalamata olives

  • 2 tbsp capers, drained

  • 1 tsp parsley, chopped

  • 1/2 lemon

  • 1 tbsp olive oil

  • 2 tbsp red wine vinegar

  • 1 garlic clove, minced

  • 1/2 tsp dried oregano

  • 1/2 tsp Dijon mustard

  • 1/4 tsp salt

  • Freshly ground pepper, to taste

Directions

  • Combine olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small jar and shake to combine.
  • Add all veggies except tomatoes to a large bowl and toss with dressing.
  • Add tomatoes and toss gently.
  • Top with feta, capers, parsley, and a squeeze of lemon.

Notes

  • This recipe can be made a few hours ahead of time and stored covered in the fridge. If you want to make it the day before, I would prep all your veggies ahead of time and wait to toss it in the dressing until the day of.

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