Easy Greek Salad Recipe
Discover the nutritional benefits of the classic Greek Salad, the importance of healthy fats, fat-soluble vitamins, and fresh ingredients.
Servings 4 portions
Ingredients
- Classic Greek Salad
- Ingredients
- 2 medium vine tomatoes approx. 9 oz
- 1 medium cucumber approx. 10 oz
- 1 green bell pepper or Italian long pepper (not spicy), approx. 2 oz
- 1/4 cup fermented red onion approx. 1.5 oz. Pro tip: If you don't have fermented onions, you can macerate sliced red onions in salt and a splash of vinegar for 10 minutes, or use fresh green onions.
- 2 oz high-quality feta cheese
- 20 Kalamata olives
The vinaigrette:
- 4 tbsp extra virgin olive oil EVOO
- 1 tbsp apple cider vinegar or fresh lemon juice
- 1 tsp Dried herb blend oregano, thyme, basil, and mint
- 1 pinch Sea salt
Instructions
- Prep the vegetables: Cut the tomatoes into bite-sized wedges. Slice the cucumber into thin rounds. Remove the seeds from the green pepper and slice it into thin rings. Thinly slice the red onion into half-moons (julienne).
- Combine the base: In a large mixing bowl, toss the tomatoes, cucumber, green pepper, and onion together.
- Add the stars: Gently fold in the cubed feta cheese and the whole Kalamata olives.
- Whisk the vinaigrette: In a small jar or bowl, whisk together the extra virgin olive oil, sherry vinegar (or lemon juice), and the dried herbs. Add a pinch of sea salt to taste.
- Serve: Drizzle the vinaigrette over the salad immediately before serving to maintain the crispness of the vegetables.
Notes
This salad is a fantastic source of monounsaturated fats from the olives and olive oil, which are essential for cardiovascular health. By using fermented red onions, you are also adding a natural probiotic element to your meal, supporting a healthy gut microbiome. It is a perfect, nutrient-dense side dish for grilled proteins like wild-caught fish or grass-fed meats.