Fresh Greek Salad with Dill
Fresh Greek Salad with Dill
Ingredients
For the Salad
- 1 English cucumber, large, peeled and diced
- 2 roma tomatoes, medium, cored and chopped into 1-inch pieces
- 1/2 red onion, small, thinly sliced
- 1 green bell pepper, medium, seeded and diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, finely chopped
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Dice the English cucumber, chop the Roma tomatoes into 1-inch pieces, thinly slice the red onion, and dice the green bell pepper. Halve the pitted Kalamata olives.
⏱️ 10 min
- 2
Combine salad ingredients: In a large serving bowl, gently combine the diced cucumber, chopped tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.
⏱️ 2 min
- 3
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min
- 4
Dress the salad: Pour the prepared dressing over the vegetables in the large bowl. Add the crumbled feta cheese and finely chopped fresh dill.
⏱️ 2 min
- 5
Toss and serve: Gently toss all ingredients until the vegetables are evenly coated with the dressing and the feta and dill are distributed throughout. Serve immediately for best freshness, or chill for up to 30 minutes before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fresh Greek Salad with Dill
Ingredients
For the Salad
- 1 English cucumber, large, peeled and diced
- 2 roma tomatoes, medium, cored and chopped into 1-inch pieces
- 1/2 red onion, small, thinly sliced
- 1 green bell pepper, medium, seeded and diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, finely chopped
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Dice the English cucumber, chop the Roma tomatoes into 1-inch pieces, thinly slice the red onion, and dice the green bell pepper. Halve the pitted Kalamata olives.
⏱️ 10 min - 2
Combine salad ingredients: In a large serving bowl, gently combine the diced cucumber, chopped tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.
⏱️ 2 min - 3
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min - 4
Dress the salad: Pour the prepared dressing over the vegetables in the large bowl. Add the crumbled feta cheese and finely chopped fresh dill.
⏱️ 2 min - 5
Toss and serve: Gently toss all ingredients until the vegetables are evenly coated with the dressing and the feta and dill are distributed throughout. Serve immediately for best freshness, or chill for up to 30 minutes before serving.
⏱️ 3 min