Greek Salad
15Min
4Servings
285Cal
EasyLevel
VegetarianGluten freeKid friendlyvegetariangluten_free
#fresh#healthy#quick#no-cook#vegetarian
Equipment
Chef's knife
Cutting board
Large mixing bowl
Mixing spoon
Ingredients
Ingredients
lemon (juiced)
2 piece
olive oil
60 ml
oregano (dried)
2 teaspoon
garlic (minced)
2 clove
cherry tomatoes (halved)
3 cup
Persian cucumber (diced)
3 piece
bell peppers (chopped)
3 piece
red onion (diced)
1 piece
Kalamata olives (pitted)
1 cup
feta cheese (cubed)
1 cup
salt
1 teaspoon
black pepper
0.5 teaspoon
Instructions
1
Prepare vegetables
Halve the cherry tomatoes, dice the cucumbers, chop the bell peppers, and dice the red onion.
10 min
2
Make the dressing
Juice the lemons, mince the garlic, and combine with olive oil and oregano.
3 min
3
Assemble the salad
Combine all prepared vegetables, olives, feta cheese, and dressing in a large bowl. Season with salt and pepper to taste.
2 min
Original recipe
Storage
Fridge: 2 days
Reheat: Not required
Best served fresh. Store in an airtight container in the refrigerator.
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