I absolutely love this recipe because it’s the perfect combination of fresh, vibrant veggies and tangy feta, bringing a taste of summer to any meal. Plus, the homemade lemon vinaigrette ties everything together in that effortlessly delicious way that makes you feel like a true culinary pro.
I enjoy preparing a lively Greek Salad with Lemon Vinaigrette, made with fresh ingredients like juicy tomatoes, crisp cucumber, and zesty red onion. The creamy feta and briny kalamata olives yield a delightful contrast, while a simple lemon and olive oil dressing ties it all together.
It’s a cool, colorful, and nutritious dish; I don’t think you can go wrong with flavor-packed salads.
Ingredients
Cucumber: Adds freshness and crunch, yet has such a high water content that it is almost calorie-free.
Antioxidant-rich, tomatoes add a burst of juiciness and brightness in color.
Red Onion: Pungent taste, gives the salad contrast and adds flavors that play well with others.
Feta Cheese: Provides protein and calcium in a creamy, salty form.
Kalamata olives: These are abundant in beneficial fats and offer a deliciously salty flavor.
Citrus zing enlivens the dressing with the flavor of fresh lemon.
Olive oil: Healthy fats for the heart; enhances flavor; and ensures smooth texture.
Ingredient Quantities
- 1 large cucumber, peeled and sliced
- 3 large ripe tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup kalamata olives, pitted and halved
- 8 oz feta cheese, cubed or crumbled
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
Instructions
1. In a sizeable bowl for salads, mix together the tomato wedges, sliced cucumbers, sliced green bell peppers, and sliced red onions.
2. Place the kalamata olives in the bowl, and combine them gently with the chopped vegetables.
3. Add the feta cheese, either cubed or crumbled, so that it tops the salad.
4. Evenly distribute the dried oregano over the components of the salad.
5. Ensure an even distribution of salt and freshly ground black pepper to taste, making sure they are well combined and that everything is seasoned evenly.
6. In another small bowl, combine the extra-virgin olive oil, the freshly squeezed lemon juice, and the minced garlic. Whisk these ingredients together until they are well combined.
7. Lemon vinaigrette is drizzled over the salad, ensuring that all components receive some dressing.
8. Toss the components of the salad together gently until the dressing is evenly distributed and the vegetables and feta are well blended.
9. Allow the salad to rest for 10 to 15 minutes, if time permits, to let the flavors blend.
10. Serve immediately or refrigerate until ready to enjoy, allowing the flavors to intensify.
Equipment Needed
1. Large salad bowl
2. Small mixing bowl
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Serving utensils
FAQ
- Q: Can I use bottled lemon juice instead of fresh lemon juice?The optimal flavor comes from using freshly squeezed lemon juice; however, in a pinch, you can substitute with bottled lemon juice.
- Q: How do I store leftover Greek salad?Q: How long can Greek salad remain after being stored in the fridge?
A: Greek salad can stay in the fridge for up to two days after it has been served.
- Q: Can I add any other vegetables to this salad?Yes, you can customize the salad by adding vegetables, such as:
– cherry tomatoes
– red bell peppers
– radishes - Q: Is there a substitute for kalamata olives for this salad?Any olives you prefer can be used, such as black or green olives; however, using kalamata olives in this recipe will yield a more authentically Greek flavor.
- Q: Can I omit the garlic in the vinaigrette?Yes, you can leave out the garlic if you want a milder dressing, but it does add a nice depth of flavor.
- Q: What’s the best way to serve this salad?Chilled Greek salad is best. Prepare it just before you serve it, for the freshest flavor and the best texture.
- Q: Can I use another type of cheese instead of feta?You can use goat cheese or a dairy-free alternative if you need to.
Substitutions and Variations
For a sizable cucumber: 2 Persian cucumbers or 1 English cucumber, cut into slices
When using big, mature tomatoes: 1.5 cups of cherry tomatoes that have been halved
To proportion red onion to a recipe, use the following: substitute 1 small white or yellow onion, thinly sliced, for the red onion called for.
For kalamata olives: 1/2 cup of olives that are black or green, with all pits removed, and that have been cut in half
To make feta cheese: 8 oz goat cheese, cubed or crumbled
Pro Tips
1. Chill Your Ingredients: Before assembling the salad, refrigerate your vegetables and feta cheese. Using cold ingredients will enhance the freshness and crispness of the salad.
2. Use Fresh Oregano if Possible: If you have access to fresh oregano, try using it instead of dried oregano. Its vibrant flavor can add an extra layer of freshness to the salad.
3. Marinate the Onions: Before adding the red onions to the salad, soak them in cold water with a splash of vinegar for about 10 minutes. This will mellow their sharpness and add a subtle tang.
4. Extra Flavor for the Dressing: Add a pinch of sugar and a dash of red wine vinegar to the dressing. This balance of acid and sweet complements the olives and feta beautifully.
5. Massage the Cucumbers: After slicing the cucumbers, sprinkle them with a little salt and let them sit for 10 minutes. This will draw out excess moisture and enhance their flavor before adding them to the salad.
Greek Salad With Lemon Vinaigrette Recipe
My favorite Greek Salad With Lemon Vinaigrette Recipe
Equipment Needed:
1. Large salad bowl
2. Small mixing bowl
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Serving utensils
Ingredients:
- 1 large cucumber, peeled and sliced
- 3 large ripe tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup kalamata olives, pitted and halved
- 8 oz feta cheese, cubed or crumbled
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
Instructions:
1. In a sizeable bowl for salads, mix together the tomato wedges, sliced cucumbers, sliced green bell peppers, and sliced red onions.
2. Place the kalamata olives in the bowl, and combine them gently with the chopped vegetables.
3. Add the feta cheese, either cubed or crumbled, so that it tops the salad.
4. Evenly distribute the dried oregano over the components of the salad.
5. Ensure an even distribution of salt and freshly ground black pepper to taste, making sure they are well combined and that everything is seasoned evenly.
6. In another small bowl, combine the extra-virgin olive oil, the freshly squeezed lemon juice, and the minced garlic. Whisk these ingredients together until they are well combined.
7. Lemon vinaigrette is drizzled over the salad, ensuring that all components receive some dressing.
8. Toss the components of the salad together gently until the dressing is evenly distributed and the vegetables and feta are well blended.
9. Allow the salad to rest for 10 to 15 minutes, if time permits, to let the flavors blend.
10. Serve immediately or refrigerate until ready to enjoy, allowing the flavors to intensify.
