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Prepare the vegetables for the salad. Slice the cucumber, red onion, and 2-3 tomatoes into bite-sized pieces. For the bell peppers, remove the seeds and slice the green, yellow, and red bell peppers.

In a large salad bowl, combine the sliced cucumber, red onion, tomatoes, and bell peppers. Add the 1/2 cup of Kalamata olives and the 4-6 ounces of feta cheese to the vegetables.

To prepare the dressing, in a small bowl or jar, combine the 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, and 1-2 minced garlic cloves.

Season the dressing with dashes of salt and freshly ground black pepper to your preference.

Whisk the dressing vigorously until all ingredients are well combined and emulsified. If using a jar, secure the lid and shake well.

Pour the prepared dressing over the salad ingredients in the large bowl.

Gently toss the salad to ensure all the vegetables and feta are evenly coated with the dressing.

Garnish the Greek salad with fresh chopped parsley just before serving.


Prepare the vegetables for the salad. Slice the cucumber, red onion, and 2-3 tomatoes into bite-sized pieces. For the bell peppers, remove the seeds and slice the green, yellow, and red bell peppers.

In a large salad bowl, combine the sliced cucumber, red onion, tomatoes, and bell peppers. Add the 1/2 cup of Kalamata olives and the 4-6 ounces of feta cheese to the vegetables.

To prepare the dressing, in a small bowl or jar, combine the 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, and 1-2 minced garlic cloves.

Season the dressing with dashes of salt and freshly ground black pepper to your preference.

Whisk the dressing vigorously until all ingredients are well combined and emulsified. If using a jar, secure the lid and shake well.

Pour the prepared dressing over the salad ingredients in the large bowl.

Gently toss the salad to ensure all the vegetables and feta are evenly coated with the dressing.

Garnish the Greek salad with fresh chopped parsley just before serving.
