Greek Salad

The BEST Greek Salad recipe! This easy Greek Salad is loaded with tomatoes, cucumbers, red onion, peppers, kalamata olives, and feta cheese. It's tossed in a homemade Greek dressing and packed with the most amazing flavor!

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Prep Time: 15

Total Time: 15

Servings:

Calories: 312kcal

Author: Cathy Trochelman

Ingredients

Salad

10 ounces baby spinach
1 cup grape tomatoes halved
1 cup cucumbers chopped
1 cup bell peppers chopped (I used mini peppers)
8 ounces feta cheese cubed
1/2 cup pitted kalamata olives
1/2 cup red onion chopped

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon lemon juice
1/2 Tablespoon dried oregano
3 cloves garlic minced
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Spread spinach out in a large salad bowl.
Top with remaining ingredients, arranging as desired.
Prepare dressing by combining all ingredients in a small jar with a lid; shake vigorously until combined.
Pour dressing over salad as desired.
Serve immediately after adding dressing.

Notes

Recipe Variations

Use any variety of tomatoes, cucumbers, or bell peppers

Omit the lettuce (just veggies!)

Add grilled or pan fried chicken

Add steak, shrimp, or baked salmon

Add drained chickpeas for extra protein

Drizzle with tzatziki sauce

Add any of your favorite fresh herbs

Storage Tips

Greek Salad will store best when it is undressed. Store leftover salad in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature!

Nutrition