Anneke's Greek Salad – a delicious recipe with white wine vinegar, sugar, olive oil, red onion, orange bell pepper, cucumber. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix together white wine vinegar, sugar and olive oil in a bowl.
2
Peel and finely slice the red onion and add the slices to the dressing.
3
Let this sit while you prepare the rest of the vegetables.
4
It will make the onion less pungent.
5
De-seed the bell pepper.
6
Dice the bell pepper, cucumber and tomatoes.
7
1/2-1 cm cubes will do fine.
8
Cut the feta cheese into cubes of approximately the same size as the diced vegetables or crumble it, if you like.
9
Add vegetables, feta cheese and oregano and mix well.
10
Season to taste with salt and pepper.
11
Serve.
12
This salad will keep well in the fridge for a couple of days and tastes good both chilled and at room temperature.
410
kcal
Calories
15
g
Fat
60
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 ½ tablespoons white wine vinegar, 1 pinch sugar, 3 tablespoons olive oil, 1 small red onion, and more.
Yes, Anneke's Greek Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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