Greek salad made of tomatoes, cucumber, sliced red onion, feta cheese and black olives on a bed of fresh salad greens and drizzled with Greek dressing. | TheMountainKitchen.com
Print Pin

Greek Salad

Greek salad made of tomatoes, cucumber, sliced red onion, feta cheese and black olives on a bed of fresh salad greens and drizzled with Greek dressing.
Course Salad
Cuisine Meatless Monday, Vegetarian
Keyword Greek, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 433kcal
Author David & Debbie Spivey

Ingredients

  • 1 pint cherry tomatoes quartered or halved
  • 1 medium cucumber sliced
  • 2 tablespoons red onion sliced
  • 1 tablespoon fresh dill finely chopped
  • 6 ounces black olives sliced
  • 4 ounces feta cheese crumbled
  • 10 ounces fresh salad greens such as baby spinach or romaine lettuce
  • pita bread for serving (optional)

Greek Dressing

  • 1 ¼ teaspoons dried oregano
  • 1 ¼ teaspoons dried basil
  • 1 ¼ teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar

Instructions

  • Combine vegetables, olives, and fresh dill in a large bowl with fresh greens. Crumble the feta on the top of salad.

Prepare Greek Dressing:

  • Crush dried oregano and basil with a mortar and pestle or using your fingers and add to a small jar or plastic container with a lid. Add in the remaining dry ingredients and Dijon mustard. Add in the oil and vinegar. Place the lid on the jar and shake vigorously to combine oil and vinegar with the spice mixture.
  • Give the dressing a good shake, then pour the desired amount of dressing over salad and cheese.
  • Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Notes

Refrigerate unused dressing.
Refrigerate as long as the expiration date of the Dijon mustard. To reuse, take out of the refrigerator about 5 to 10 minutes before needed (the olive oil tends to congeal a bit).

Nutrition

Calories: 433kcal | Carbohydrates: 14g | Protein: 7g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 1611mg | Potassium: 540mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 46.2mg | Calcium: 212mg | Iron: 2.7mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!