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A bowl of fresh Greek salad with feta, olives, and crisp vegetables

Greek Salad

This guide provides four key tips for successfully growing a delicious Greek Salad, focusing on essential steps for a thriving harvest.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium Tomatoes
  • 1 medium Cucumbers
  • 0.5 medium Red Onion
  • 1 large Bell Pepper (green preferred)
Other Ingredients
  • 100 g Feta Cheese
  • 50 g Kalamata Olives
  • 3 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Equipment

  • Cutting board
  • Knife
  • Large bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Chop tomatoes, cucumbers, bell pepper, and red onion into bite-sized pieces.
  2. Combine all chopped vegetables in a large bowl and add feta cheese and Kalamata olives.
Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  2. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Serve immediately as a side dish or light meal.

Notes

For best flavor, use fresh, ripe vegetables. You can adjust the amount of feta cheese and olives to your preference.