Description
This Authentic Greek Salad is a fresh and vibrant dish packed with crisp cucumbers, ripe tomatoes, bell peppers, red onions, Kalamata olives, and creamy plant-based feta. Tossed in a zesty apple cider vinegar and extra virgin olive oil dressing with dried oregano, sea salt, and black pepper, this salad offers a perfect balance of textures and flavors. Easy to prepare with no cooking involved, it makes a refreshing side or light main any time of the year.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh cucumbers, sliced into thick rounds or half-moons
- 2 cups ripe tomatoes, chopped into medium chunks
- 1 cup bell peppers (red or green), diced
- 1/2 cup red onions, thinly sliced
- 1/2 cup Kalamata olives, whole or sliced
- 3/4 cup plant-based feta (plant-based), crumbled
Dressing Ingredients
- 3 tbsp apple cider vinegar (natural)
- 4 tbsp extra virgin olive oil (natural)
- 1 tsp dried oregano (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Wash all your fresh vegetables thoroughly. Slice the cucumbers into thick rounds or half-moons for crunch, chop the tomatoes into medium chunks, dice the bell peppers, and thinly slice the red onions for that perfect zesty bite.
- Combine the salad base: In a large salad bowl, gently toss together the cucumbers, tomatoes, bell peppers, and onions. Add the Kalamata olives whole or sliced, depending on your preference.
- Crumble the plant-based feta: Sprinkle generous crumbles of plant-based feta (plant-based) over the top of your mixed veggies. This adds a creamy, tangy note that complements the fresh ingredients.
- Whisk the dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), dried oregano (natural), sea salt, and black pepper. Adjust seasoning to taste until the balance of acidity and oil feels just right.
- Dress and toss: Pour the dressing over the salad and gently toss to ensure every bite is coated without bruising the delicate ingredients. Serve immediately for the freshest experience.
Notes
- Use the freshest produce to elevate flavor and texture.
- Cut veggies uniformly for even bites and attractive presentation.
- Let the salad rest for 10 minutes after dressing to allow flavors to mingle.
- Adjust the acidity and oil balance of the dressing according to taste.
- Choose pitted Kalamata olives or remove pits before tossing for easier eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek salad, Mediterranean salad, plant-based feta salad, vegan Greek salad, fresh vegetable salad, healthy salad, gluten free salad
