Kickstart your summer with this refreshing Greek salad and dressing recipe that’s bursting with flavors and textures. Perfect for picnics, potlucks, or a light dinner, this dish is a crowd-pleaser that combines crisp vegetables, creamy feta, and a tangy homemade dressing.
Why This Recipe Works
- The combination of crisp cucumbers, juicy tomatoes, and crunchy bell peppers offers a satisfying texture contrast.
- Homemade dressing with olive oil, lemon juice, and oregano elevates the salad with fresh, vibrant flavors.
- Adding Kalamata olives and feta cheese introduces a salty, briny depth that’s unmistakably Greek.
- This salad is incredibly versatile, easily adaptable to include your favorite veggies or proteins.
- It’s a quick, no-cook recipe that’s perfect for hot summer days when you want to avoid the stove.
Ingredients
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 1 cup feta cheese, cubed
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Small whisk or fork
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Vegetables
Start by washing all your vegetables thoroughly. Dice the cucumber into bite-sized pieces, ensuring each piece is roughly the same size for uniform eating. Halve the cherry tomatoes, and dice the green bell pepper into similar-sized pieces. Thinly slice the red onion to avoid overpowering bites. Tip: For a less pungent onion flavor, soak the sliced onions in cold water for 10 minutes before adding them to the salad.
Step 2: Combine the Salad Ingredients
In your large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced green bell pepper, and sliced red onion. Add the pitted Kalamata olives and cubed feta cheese. Gently toss the ingredients to distribute them evenly. Tip: For the best flavor, let the salad sit for a few minutes after tossing to allow the flavors to meld slightly.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together the extra virgin olive oil and lemon juice until well combined. Add the dried oregano, and season with salt and pepper to taste. Whisk again to ensure all the ingredients are fully incorporated. Tip: For a creamier dressing, you can add a teaspoon of Dijon mustard to the mix.
Step 4: Dress the Salad
Drizzle the dressing over the salad, starting with half the amount. Gently toss the salad to coat the ingredients evenly. Taste and add more dressing as needed, depending on your preference for moisture and flavor intensity.
Step 5: Serve and Enjoy
Transfer the salad to a serving dish or individual plates. For an extra touch of freshness, garnish with a sprinkle of additional dried oregano or some fresh herbs like parsley or dill. Serve immediately to enjoy the crisp textures at their best.
Tips and Tricks
For those looking to take their Greek salad to the next level, consider these advanced tips. First, try roasting your vegetables lightly before adding them to the salad for a deeper flavor profile. Second, experiment with different types of olives or cheeses to find your perfect combination. Third, make the dressing ahead of time and let it sit to allow the flavors to develop more fully. Lastly, for a protein-packed version, add grilled chicken or shrimp to make it a hearty main dish.
Recipe Variations
- Add avocado for a creamy texture and healthy fats.
- Incorporate quinoa or chickpeas for a protein boost.
- Swap the feta for goat cheese for a tangier taste.
- Use a mix of different colored bell peppers for a more visually appealing dish.
- Add a handful of fresh mint or basil for an herby freshness.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately a day in advance. However, for the best texture, combine them just before serving to prevent the vegetables from becoming soggy.
How long does the salad last in the fridge?
Once dressed, the salad is best eaten within a day. Undressed, the vegetables can last up to 3 days when stored properly in an airtight container.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its bright flavor, bottled lemon juice can be used in a pinch. Just be aware that the flavor may not be as vibrant.
Summary
This Greek salad and dressing recipe is a refreshing, flavorful dish perfect for any occasion. With crisp vegetables, tangy feta, and a homemade dressing, it’s a healthy, delicious option that’s easy to customize to your taste.
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