This classic Greek Salad Recipe is loaded up with fresh tomatoes, vegetables, feta cheese, and herbs in a light red wine vinaigrette.
Prep Time: 15minutes
Cook Time: 0minutes
5cored vine ripe tomatoes cut into bitesize pieces
1cucumber sliced into half-moons
1seeded and julienne green bell pepper
½peeled and julienne red onion
10 to 12pitted kalamata olives
10 to 12pitted green Greek olives
8-ounceblock of feta cheese broken into bitesize pieces
¼cupextra virgin olive oil
2tablespoonsred wine vinegar
1 ½teaspoonsdry oregano
salt and pepper to taste
Rinse and prepare all of the vegetables accordingly.
Add the tomatoes, cucumbers, peppers, and red onions to a large platter or bowl.
Evenly place on the capers, olives, and feta cheese.
Drizzle on the olive oil and red wine vinegar.
Sprinkle the oregano, salt, and pepper over top, and serve.
Chef Notes:Make-Ahead: Keep the dressing separate, but you can make this up to 1 day ahead of time. I would also advise keeping the feta cheese separate until ready to serve. Don’t season it either until ready to serve.How To Store: If you can keep the seasoning and vinaigrette separate and cover and keep in the refrigerator for up to 3 days.Use pitted olives to make it easier to consume.It is more classic to use a block of feta cheese rather than crumbles.Any tomato will work for this recipe.