Greek Salad Recipe

Name: Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1 cup Olive Oil; 1/2 cups Red Wine Vinegar; 2 teaspoons Dijon Mustard; 2 teaspoons Garlic, Minced; 2 teaspoons Dried Oregano; 2 teaspoons Sugar; Salt And Pepper, to taste; FOR THE SALAD:; 1 whole Red Bell Pepper, chopped; 1 whole Yellow Bell Pepper, Chopped; 1/2 whole Small Red Onion, Thinly Sliced; 1 whole Cucumber, Peeled And Chopped; 1 pint Cherry Tomatoes, Halved If Desired; 1/2 cups Pitted Greek Kalamata Olives, Or To Taste; 1/2 heads Iceberg Lettuce; 1/2 heads Romaine Lettuce; 1/3 cups Feta Cheese, Crumbled

Servings: persons

FOR THE DRESSING:
1 cup Olive Oil
1/2 cups Red Wine Vinegar
2 teaspoons Dijon Mustard
2 teaspoons Garlic, Minced
2 teaspoons Dried Oregano
2 teaspoons Sugar
Salt And Pepper, to taste
FOR THE SALAD:
1 whole Red Bell Pepper, chopped
1 whole Yellow Bell Pepper, Chopped
1/2 whole Small Red Onion, Thinly Sliced
1 whole Cucumber, Peeled And Chopped
1 pint Cherry Tomatoes, Halved If Desired
1/2 cups Pitted Greek Kalamata Olives, Or To Taste
1/2 heads Iceberg Lettuce
1/2 heads Romaine Lettuce
1/3 cups Feta Cheese, Crumbled

1
Place all ingredients for dressing in the bowl of your food processor or in a blender. Process for 1 to 2 minutes to emulsify. Set aside.
2
For the salad, place chopped bell pepper, onion, cucumber, tomatoes, and Greek olives in a large airtight container. Pour dressing over and mix well. Place cover on container and refrigerate for at least 2 hours or overnight.
3
When ready to serve, chop the iceberg and romaine lettuce, rinse and drain, and place in a serving dish. Spoon the marinated vegetables over the lettuce, spooning some of the excess dressing over the top. Sprinkle with crumbled feta cheese.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE DRESSING:, 1 cup Olive Oil, 1/2 cups Red Wine Vinegar, 2 teaspoons Dijon Mustard, and more.

Yes, 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.

Greek Salad

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