Greek Salad

Straightforward and satisfying Lighter Greek Salad made with fresh tomatoes, crisp cucumbers, red onion, bell pepper, kalamata olives and feta cheese all tossed with a bright lemon vinaigrette!

We all have those salads we make on repeat and this lighter Greek salad recipe is definitely one of them. This salad is crisp, refreshing and has always been the go-to for lunches, especially in the hot summer months. There's just something so satisfying about this combo of crunchy veggies, juicy tomatoes, silky feta cheese and a bright lemony Greek dressing! Not only is this sa

Now you will not find any lettuce in this salad because it is just not needed with all these satisfying, crisp veggies! You can of course throw some lettuce in to bulk up this salad and A cook do think that chopped romaine lettuce adds a nice crunch along with some added leafy greens. You could also add in some chopped avocado for added creaminess, a protein like chickpeas or chicken, an

What goes in

• 1 pint grape or cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup feta cheese, chopped into cubes or crumbled
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. In a medium bowl or mason jar, whisk together all ingredients for the dressing until smooth and silky. Store in the fridge until ready to toss with the salad.
2. Chop all the veggies, making sure everything is roughly the same size, and toss together in a wide bowl.
3. Just before serving, drizzle the dressing over the salad and gently toss to coat. Season with additional herbs or cracked black pepper, if desired.