Summer Greek Salad
Chopped greek salads are my favorite! They are so refreshing in the summer and it is so easy to make. It’s always a hit! Make sure you get good feta cheese!
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1 teaspoon fresh chopped garlic
1 Tbsp red wine vinegar
2 Tbsp oregano
Salt and freshly ground black pepper, to taste
2 cups cherry tomatoes, cut in half
1 seedless cucumber, peeled, seeded, corsely chopped
1 small red onion, peeled, chopped
1/2 cup pitted black olives, coarsely chopped
3/5 cup crumbled feta cheese
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and salt and pepper together until blended. Toss with tomatoes, olives, cucumber, onion, and cheese. Serve immediately or prepare ahead and serve at room temperature.
Serves 4-6
Tagged with: Appetizer • Dinner Party Menu • Family Recipe • Healthy Dinner • Salad
Filed under: Appetizer • Low Carb Recipes • Quick Recipes • Salad
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This is almost identical to the Greek Village Salad in “The Olive and the Caper” by Susanna Hoffman — one of my favorite Greek cookbooks.
Love, love, love the flavors in this salad! Fresh, healthy and delicious. I think it makes enough dressing to almost double the veggies though. I already have everything in my fridge to make this again this week.
Fantastic salad. One of the best Greek salad recipes I’ve come across. I just doubled the red wine vinegar amount to give a little extra zest. Love it.
how many does this recipe serve?
About 3-4 people. Just add more ingredients for more people!