Greek Salad

Name: Greek Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Greek
Ingredients: 4 cup Cucumber (2 cups chopped cucumber + 2 cups chopped cucumber); 4 cup Grape Tomato (2 cups grape tomatoes, halved or quartered + 2 cups grape tomatoes, halved or quartered); 4 pieces Bell Pepper (2 bell peppers, any colour + 2 bell peppers, any colour); 1 cup Red Onion (1/2 cup diced red onion + 1/2 cup diced red onion); 1 cup Feta Cheese (1/2 cup feta cheese, crumbled + 1/2 cup feta cheese, crumbled); 2 cup Black Olives (1 cup black or kalamata olives, halved + 1 cup black or kalamata olives, halved); ½ cup Olive Oil (1/4 cup olive oil + 1/4 cup olive oil); 4 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar + 2 tablespoons balsamic vinegar); 4 cloves Garlic (2 cloves garlic, minced + 2 cloves garlic, minced); 2 pieces Lemon Juice (1 lemon, zest and juice + 1 lemon, zest and juice); 2 tsp Dried Oregano (1 teaspoon dried oregano + 1 teaspoon dried oregano); 1 ½ tsp Dried Basil (3/4 teaspoon dried basil + 3/4 teaspoon dried basil); ½ tsp Table Salt (1/4 teaspoon salt + 1/4 teaspoon salt); ½ tsp Black Pepper (1/4 teaspoon black pepper + 1/4 teaspoon black pepper)

Greek Salad - Soups And Salads (Greek)

20 minGreek

Servings6

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Cucumber4 cup · 2 cups chopped cucumber + 2 cups chopped cucumber
Grape Tomato4 cup · 2 cups grape tomatoes, halved or quartered + 2 cups grape tomatoes, halved or quartered
Bell Pepper4 pieces · 2 bell peppers, any colour + 2 bell peppers, any colour
Red Onion1 cup · 1/2 cup diced red onion + 1/2 cup diced red onion
Feta Cheese1 cup · 1/2 cup feta cheese, crumbled + 1/2 cup feta cheese, crumbled
Black Olives2 cup · 1 cup black or kalamata olives, halved + 1 cup black or kalamata olives, halved
Olive Oil½ cup · 1/4 cup olive oil + 1/4 cup olive oil
Balsamic Vinegar of Modena4 tbsp · 2 tablespoons balsamic vinegar + 2 tablespoons balsamic vinegar
Garlic4 cloves · 2 cloves garlic, minced + 2 cloves garlic, minced
Lemon Juice2 pieces · 1 lemon, zest and juice + 1 lemon, zest and juice
Dried Oregano2 tsp · 1 teaspoon dried oregano + 1 teaspoon dried oregano
Dried Basil1 ½ tsp · 3/4 teaspoon dried basil + 3/4 teaspoon dried basil
Table Salt½ tsp · 1/4 teaspoon salt + 1/4 teaspoon salt
Black Pepper½ tsp · 1/4 teaspoon black pepper + 1/4 teaspoon black pepper

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Steps

1Place all the salad ingredients into a large bowl and set aside.
2In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon zest, lemon juice, oregano, basil, salt and pepper.
3Pour the dressing over top of the salad and toss to combine.
4Chill until ready to serve, leftovers keep well in the fridge for up to three days.