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Delicious Mediterranean Greek salad with fresh vegetables and feta cheese

Mediterranean Greek Salad

A vibrant and refreshing Mediterranean Greek Salad, bursting with fresh veggies, tangy feta, and zesty dressing, perfect for warm days and quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 large head Romaine lettuce Rinsed and torn into bite-sized pieces
  • 4 medium ripe tomatoes Cut into bite-sized chunks
  • 1 large English cucumber Chopped into ¾-inch chunks or half-moons
  • 1 medium green bell pepper Cored and cut into ¾-inch chunks
  • 1 small red onion Thinly sliced, soaked in cold water
  • 1/2 cup pitted Kalamata olives Whole or halved
  • 8 ounces Greek feta cheese Diced into ¾-inch cubes
Dressing
  • 1/2 cup extra virgin olive oil High-quality recommended
  • 1/2 cup red wine vinegar
  • 1 teaspoon dried Greek oregano Crushed for extra flavor
  • 1 small clove garlic Minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper Freshly ground
  • 3 tablespoons fresh dill or mint Roughly chopped

Method
 

Preparation
  1. Rinse all the fresh produce under cold water.
  2. Thinly slice the red onion and place it in a small bowl. Pour in enough cold water to fully submerge the onions and optionally add a splash of red wine vinegar.
  3. Let the onions soak for 10 to 15 minutes while you prep the other ingredients.
  4. Slice tomatoes into bite-sized chunks and chop the English cucumber.
  5. Core bell pepper and cut into ¾-inch chunks, then tear Romaine lettuce into bite-sized pieces.
  6. Dice feta cheese into neat ¾-inch cubes and drain Kalamata olives.
  7. Chop fresh dill or mint and set aside.
Dressing
  1. In a medium bowl, mix together red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper.
  2. Slowly drizzle in olive oil while whisking until smooth.
Assembly
  1. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, green bell pepper, and drained red onion.
  2. Add Kalamata olives on top and pour in about two-thirds of the dressing.
  3. Gently toss everything—be careful not to mash the feta!
  4. Taste and adjust salt and pepper as needed, then fold in the chopped fresh dill or mint.
  5. Serve immediately, or chill for up to 30 minutes for flavors to meld.

Notes

This salad is best enjoyed fresh, but leftovers can be kept in the fridge for about 3 days. Store dressing separately until ready to serve.