20 Minute Greek Salad

The fun part about this salad is that you can totally customize it the way you want. Add more of less of any ingredient to make it perfect to your personal taste!

Prep Time20

Total Time20

Servings: servings

Calories: 174kcal

Ingredients

FOR THE DRESSING:

1/4 cup (60 ml) olive oil
2 Tablespoons (30 ml) red wine vinegar
lemon zest , from 1 medium lemon
2 Tablespoons (30 ml) lemon juice , fresh if possible
1/2 teaspoon (2.5 ml) sugar
2 cloves garlic minced
1/4 teaspoon (1.25 ml) kosher salt or sea salt, or to personal taste
1/4 teaspoon (1.25 ml) black pepper , fresh cracked if possible
2 teaspoons (4 ml) fresh chopped oregano , or 3/4 teaspoon dried oregano
2 teaspoons (4 ml) fresh chopped dill , or 3/4 teaspoon dried dill

FOR THE SALAD:

1 large cucumber or 3-4 small cucumbers, peeled, seeded and chopped
4 ripe roma tomatoes diced (or 1 cup (240ml) cherry tomatoes, halved)
1/2 cup (80 g) diced red onion
3/4 cup (100 g) pitted black kalamata olives , halved
4 ounces (115 g) feta cheese
1/4 cup (15 g) chopped parsley

Instructions

In large bowl whisk together all the dressing ingredients (1/4 cup olive oil, 2 Tablespoons red wine vinegar, lemon zest, 2 Tablespoons lemon juice, 1/2 teaspoon sugar, minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, oregano and dill). Taste the dressing and adjust salt, pepper or additional seasonings, to taste.
Add cucumber, tomatoes, red onion, olives, feta cheese and parsley. Gently stir everything together to coat with the dressing. Add additional fresh lemon zest or juice (optional) to taste.
Serve chilled.

Course: Salad, Side Dish

Cuisine: Mediterranean

Nutrition