Cut tomatoes, cucumbers, green bell pepper, and feta cheese into uniform sized chunks. Slice the red onion into thin slices.
In a bowl or a glass measuring cup, make the dressing by whisk together the extra virgin olive oil, red wine vinegar, salt, pepper, and oregano.
Add the chopped vegetables and kalamata olives to a salad bowl. Pour the Greek Dressing over the vegetables, and toss gently to combine.
- While green pepper is traditional, any color of bell pepper can be used.
- Try using marinated feta to add even more flavor to the salad. Avoid using crumbled feta and look for a solid block of feta instead.
- Any kind of olives can be used in this greek salad! Kalamata are my favorite, but you can use regular black or green olives instead. They can be whole, pitted, or slices. I like to get my olives from the deli section, but jarred olives are delicious as well.
- Instead of red wine vinegar, use any type of vinegar that you have on hand. Replacing the vinegar with freshly squeezed lemon juice gives Greek dressing a bright flavor too.
- To Store: While this salad is best served right away, you can store leftovers in the fridge for up to two days. It stores best if the dressing and the vegetables are kept separate until right before serving.
- Add Bulk: Cooked pasta or romaine lettuce can be added to this salad to make it a more filling dish. While this isn't traditional, it is tasty!
- If you like, add a clove of minced garlic to the Greek dressing.
- Serve Greek salad with grilled or roasted meat or fish to create a healthy Mediterranean meal.
Calories: 353kcal | Carbohydrates: 13g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 1243mg | Potassium: 459mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1317IU | Vitamin C: 40mg | Calcium: 331mg | Iron: 1mg