From feastingathome.com

Greek Salad Recipe

4 servings · 25 min prep

Ingredients

Ingredients

• 1/4 red onion, finely sliced
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1 1/2 pounds tomatoes (heirloom, cherry, or grape)
• 1 large English cucumber, cut into half-moons
• 1 bell pepper, chopped into bite-sized pieces
• 12-15 kalamata olives, pitted, sliced in half
• 1 tablespoon fresh oregano, finely chopped
• 2-3 tablespoons fresh dill, chopped
• 1 garlic clove, finely grated
• 1/4 cup olive oil
• salt and pepper to taste
• 4-6 ounces feta

Steps

1. Finely slice the ~½ red onion and place it in a large bowl. Toss onion with 3 tablespoons red wine vinegar and ¼ teaspoon salt, and let this stand while you prep the remaining ingredients.
2. Place 1 ½ pounds tomatoes, 1 large cucumber, 1 bell pepper, 12-15 kalamata olives, 1 tablespoon oregano and 2-3 tablespoons dill in the bowl.
3. Grate the 1 garlic clove over top and pour in ¼ cup olive oil.
4. Give the salad a good toss and season with ¼ teaspoon salt and 1 pepper, to taste.
5. Place in a serving bowl and nestle 4-6 ounces feta over top. You can use one large thin piece or cut it into smaller pieces (like one per person).
6. Drizzle the 4-6 ounces feta with a tiny bit of ¼ cup olive oil. Sprinkle with more 2-3 tablespoons dill and cracked 1 pepper and chili flakes if you like. (Aleppo or Urfa Biber both work great here!)

Nutrition

Per serving

kcal

187

protein

4.7 g

carbs

11.5 g

fat

14.7 g

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