Description
A vibrant, no-cook Greek salad combines crisp veggies, tangy dressing, and briny olives for a refreshing, healthy dish ready in 15 minutes. Perfect for easy meals or side dishes.
Ingredients
¼ cup extra-virgin olive oil
3 tbsp red wine vinegar (or apple cider vinegar)
1 garlic clove, minced
½ tsp dried oregano
¼ tsp Dijon mustard
¼ tsp sea salt
Black pepper, to taste
1 English cucumber, seeded
1 green bell pepper
2 cups cherry tomatoes
⅓ cup Kalamata olives
5 oz feta cheese, cubed
⅓ cup red onion, thinly sliced
⅓ cup mint leaves
Instructions
Whisk olive oil, vinegar, garlic, Dijon mustard, oregano, sea salt, and black pepper in a bowl until emulsified.
On a large platter, arrange cucumber, bell pepper, cherry tomatoes, feta, red onions, and olives in layers for visual appeal.
Drizzle the dressing evenly over the salad. Toss gently or serve as is, letting ingredients rest 10-15 minutes to infuse flavors.
Top with fresh mint leaves before serving.
Notes
Use fresh oregano, doubling the quantity if needed.
Substitute vegan cheese for feta if desired.
For milder onions, soak sliced red onions in cold water for 5 minutes before assembling.
Floating red wine vinegar is acceptable per halal standards, but apple cider vinegar works as a no-alcohol alternative.
- Prep Time: 15
- Category: Side Dishes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 20g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg