Greek Salad
Classic Greek salad with fresh vegetables, feta cheese, kalamata olives, and a simple lemon-olive oil dressing. Quick and easy to prepare.
Equipment
Ingredients
Dressing
Lemon juice
2 pieces
Olive oil
120 ml
Dried oregano
2 tsp
Garlic cloves (minced)
2 cloves
Salt
1 tsp
Black pepper
0.5 tsp
Vegetables
Cherry tomatoes (halved)
450 g
Persian cucumbers (diced)
300 g
Bell peppers (orange, red, yellow, green) (chopped)
300 g
Purple onion (diced)
150 g
Toppings
Kalamata olives
150 g
Feta cheese (cubed)
150 g
Instructions
Prepare vegetables
Wash all vegetables. Halve cherry tomatoes, dice cucumbers, chop bell peppers, dice purple onion.
Prepare dressing ingredients
Juice the lemons. Mince garlic cloves. Measure olive oil, oregano, salt, and pepper.
Prepare toppings and combine
Cube feta cheese. Add all chopped vegetables, olives, feta, and dressing ingredients to a large bowl.
Mix and season
Stir everything well to combine. Taste and adjust salt and pepper if needed. Serve immediately.
Original recipe
Storage
Best eaten fresh. Dressing will soften vegetables if stored too long. Do not freeze.
Notes
• Traditional Greek salad served without lettuce.
• Use high-quality olive oil and feta for best flavor.
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