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5 from 1 vote

Greek Salad

This salad is bight and fresh salad that goes well with any Mediterranean main. Leave the feta out to make it dairy-free.
Course Salad, Side Dish
Cuisine Greek
Keyword breakfast, cucumber, dairy-free, easy, egg-free, greek, no-cook, nut-free, olive, pepper, salad, side, tomato, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 182kcal
Author Jenny Ross

Ingredients

  • 1 English cucumber quartered and sliced 1/2-inch thick
  • 1 cup cherry tomatoes halved, or 1 large tomato, diced
  • 1/4 red onion diced, or 2 green onions, sliced
  • 1/2 red bell pepper cut into 1/2-inch diced
  • 1/2 cup pitted Kalamata olives
  • 1/2 tablespoon fresh oregano minced
  • 1/2 tablespoon parsley minced
  • salt and ground black pepper to taste
  • 2 tablespoons red wine vinegar or to taste
  • 3 tablespoons olive oil or to taste
  • 2 ounces feta cheese crumbled, omit for dairy-free

Instructions

  • Season the cucumbers with salt and let stand for 15 minutes to drain excess liquid.
  • While the cucumbers drain, chop the remaining ingredients. Combine cucumbers, tomatoes, onions, peppers, olives, and herbs in a large bowl. Season to taste with salt and pepper then toss with the red wine vinegar. Finally, toss with olive oil and sprinkle with feta.

Nutrition

Calories: 182kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 428mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 1mg