This Greek Salad is by far one of my favorite recipes to make when I want something simple! This recipe is my personal, homemade recipe. I have tested around with it a bit, but this is what I personally find works best.
I like this recipe because it is super easy, satisfying, and full of good nutrition. Bonus: I get an excess of vegetables in, which means lots of good nutrients and good fiber!
My personal favorite pairing with this salad would be a veggie burger! I find that this Greek Salad is perfect for a nice sunny day. A small note… Don’t leave this in the fridge for too long. I like to let the tomatoes soak for maybe a day, but after that, everything just gets soggy. This salad is best served fresh or after a couple hours in the fridge.
- 1 Cucumber
- 3 Tomatoes
- 1 cup Feta cheese; chopped
- 1 Green pepper
- 1 Red pepper
- 1/2 Red onion
- As many olives as you would like
Greek Sauce ingredients
- 6 tablespoons Olive oil or Avocado oil
- 2 tablespoons lemon juice
- 1/2 teaspoon Fresh garlic; chopped
- 1 1/2 tablespoons Red wine vinegar
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dill weed
- Salt, to taste
- Ground black pepper, to taste
- Chop the cucumber, tomato, feta cheese, green pepper, red pepper, and red onion to size preference. We prefer bigger chunks, but not everybody does
- Combine all of the sauce ingredients in a separate bowl
- Ensure to taste the sauce to make sure you like the way it tastes. We put actual measurements on here, but I find that everybody likes their Greek dressing a little bit different. So, you might want to add more or one ingredient to it to get that extra flavor
- If you are serving the salad right away, pour the sauce over the top of the salad and mix well. If you are having only part of your salad today and the rest tomorrow, add the sauce individually so that your salad doesn’t go soggy