Greek Garden Salad Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the vegetables. Dice the cucumbers, tomatoes, and bell peppers into bite-sized pieces.
• STEP 2.In a large bowl, combine the chopped vegetables with the sliced red onions and pitted Kalamata olives.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss gently to coat all the vegetables.
• STEP 5.Crumble the feta cheese on top of the salad and garnish with fresh parsley.
• STEP 6.Serve the Greek Garden Salad immediately as a refreshing side dish or as a light lunch option.
• STEP 7.For storage, keep the salad and dressing separately in airtight containers in the refrigerator. The salad can be stored for up to 2 days, but it is best enjoyed fresh.
• STEP 8.To serve, give the salad a good toss to redistribute the dressing and flavors.

Cooking Tips

• For extra flavor, marinate the chopped vegetables in the dressing for 15-30 minutes before serving.
• Feel free to add other ingredients like sliced red bell peppers, croutons, or grilled chicken for a heartier meal.
• If you prefer a creamier dressing, you can add a dollop of Greek yogurt to the lemon dressing.
• To make the salad more filling, serve it with a side of warm pita bread or grilled halloumi cheese.

Storage and Serving

• Store the salad and dressing separately in airtight containers in the refrigerator.
• The salad can be stored for up to 2 days, but it is best enjoyed fresh.
• To serve, give the salad a good toss to redistribute the dressing and flavors.