Greek Summer Vegetable Salad
A vibrant Greek Summer Vegetable Salad bursting with fresh flavors, combining ripe tomatoes, crisp cucumbers, tangy feta, and Kalamata olives. Drizzled with olive oil and red wine vinegar, this refreshing dish is perfect for warm weather gatherings or light, healthy meals. Ideal for those who love Mediterranean cuisine.
Ingredients
- 3 large ripe red tomatoes (about 2 lb.), seeded and coarsely cut into 1- to 1 1/2-inch pieces ⓘ
- 1 small red onion, cut into 1-inch dice ⓘ
- 1 red bell pepper, coarsely cut into 1-inch pieces ⓘ
- 1 English (hothouse) cucumber, unpeeled, cut into 1-inch pieces ⓘ
- 6 Tbsp. extra-virgin olive oil ⓘ
- 3 Tbsp. red wine vinegar ⓘ
- Salt and freshly ground black pepper ⓘ
- 1/4 lb. feta cheese (about 2 1/4 cups) ⓘ
- 1 cup Kalamata olives ⓘ
- 1 1/2 tsp. dried Greek oregano ⓘ
Instructions
- Place the tomatoes, onions, bell peppers, and cucumbers on a serving platter.
- In a bowl, whisk together the olive oil and vinegar.
- Season with salt and freshly ground black pepper to taste.
- Pour the vinaigrette over the vegetables.
- Crumble the feta cheese over the salad.
- Sprinkle the olives and Greek oregano over the top.
- Serve immediately.
Tips & Substitutions
For optimal flavor, allow the salad to marinate for about 30 minutes before serving. If you want to make a vegetarian version, simply omit the feta cheese or substitute it with a plant-based cheese. Fresh herbs like parsley or mint can also enhance the taste. If using canned olives, be sure to rinse them to reduce saltiness, or consider using fresh ingredients from Mediterranean recipes.
Serving Suggestions
Serve this vibrant salad as a light lunch or as a side dish alongside grilled meats or seafood, such as Halibut With Wine And Lemon. It pairs beautifully with Pita Pizzas for a complete meal. Additionally, consider adding some crusty bread for a fulfilling dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the freshness of the vegetables, it's best not to dress the salad until you're ready to eat. If reheating is necessary, do so gently, as the salad is best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Summer Vegetable Salad contains roughly 197 calories, with 3g protein, 13g carbohydrates, and 16g fat. It is an excellent source of iron (28% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 574mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this salad?
Absolutely! Feel free to customize the salad with seasonal vegetables such as zucchini or radishes. Just ensure that any substitutions maintain similar texture and flavor profiles. This flexibility allows you to enjoy a variety of vegetable combinations while keeping the essence of the salad intact.
Can this salad be made in advance?
Yes, you can prepare the salad components ahead of time. Chop the vegetables and store them separately in the refrigerator, then combine them and add the dressing just before serving. This prevents the vegetables from becoming soggy, ensuring a fresh taste on serving day.
What can I substitute for feta cheese?
If you're looking for a feta cheese alternative, try using goat cheese or a vegan cheese product for a dairy-free option. Crumbled ricotta can also work for a different flavor profile. Just keep in mind the taste and texture will change slightly, but the salad will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).