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Greek Salad
Simple but tasty Greek Salad with a cool dressing and mint.
Course
Salad
Cuisine
Mediterranean
Keyword
Cheese, Olives, Salad Dressing
Prep Time
30
minutes
minutes
Servings
2
Cost
£3
Ingredients
Dressing
2
tablespoons
extra-virgin olive oil
1½
tablespoons
red wine vinegar
2
garlic cloves
minced
½
teaspoon
dried oregano
more for sprinkling
½
teaspoon
Dijon mustard
¼
teaspoon
sea salt
Freshly ground black pepper
For the salad
1
cucumber
cut lengthwise, seeded, and sliced ¼-inch thick
1
red or green bell pepper
chopped into 1-inch pieces
1
pkt
halved cherry tomatoes
1
block feta cheese
cut into ½ inch cubes*
1
thinly sliced red onion
1
small jar of pitted black olives
some fresh mint leaves
Instructions
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.
Drizzle with the dressing and very gently toss.
Sprinkle with a few generous pinches of oregano and top with the mint leaves.
Season to taste and serve.
Notes
In addition to using them in the dressing, I like to sprinkle my salad with generous pinches of oregano and black pepper for a fresh, peppery garnish.