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greek salad recipe

Greek Salad Bowl Recipe

Tim RAY
A Greek Salad Bowl is a vibrant dish that brings the flavors of the Mediterranean straight to your table. Crisp vegetables, creamy feta, and a tangy dressing make this salad perfect for a quick lunch, light dinner, or side dish. Customize it with added proteins like grilled chicken or shrimp for a filling meal.
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Prep Time 15 minutes
Assembly Time 15 minutes
Total Time 15 minutes
Calories 200 kcal

Equipment

  • 1 Cutting board For slicing vegetables
  • 1 Chef's knife For chopping cucumbers, tomatoes, onions, and peppers
  • 1 Salad bowl Large enough to hold all ingredients
  • 1 Small mixing bowl For whisking the dressing
  • 1 Whisk or fork For mixing the dressing ingredients
  • 1 Measuring spoons For measuring vinegar, lemon juice, and oregano
  • 1 Measuring cup For measuring olive oil

Ingredients
  

Salad Bowl Ingredients

  • 1 large cucumber Sliced
  • 1 cup cherry tomatoes Halved
  • 1/2 red onion Thinly sliced
  • 1 cup bell pepper Diced, yellow or red
  • 1/2 cup Kalamata olives Pitted
  • 1/2 cup feta cheese Crumbled
  • Optional Romaine lettuce For added crunch and volume

Greek Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 clove garlic Minced
  • 1 tbsp lemon juice Freshly squeezed
  • 1 tsp dried oregano
  • To taste salt
  • To taste black pepper Freshly ground

Instructions
 

  • Add Olives and Feta: Scatter the Kalamata olives over the vegetables, then crumble the feta cheese over the top.
  • Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, lemon juice, and dried oregano until well combined. Season with salt and black pepper to taste.
  • Dress the Salad: Drizzle the dressing evenly over the salad ingredients.
  • Lightly Toss: Gently mix the salad to ensure every ingredient is coated with the dressing.

Notes

Notes

  • Add Protein: For a heartier meal, add grilled chicken, shrimp, chickpeas, or quinoa to your salad.
  • Storing Tips: Keep the dressing separate if making ahead to prevent the vegetables from becoming soggy. Store in airtight containers in the fridge for up to two days.
  • Customizations: You can add fresh herbs like mint or basil, swap feta with a dairy-free option, or incorporate grains like couscous for extra texture.