Greek Vegetable Salad
A vibrant Greek vegetable salad featuring fresh tomatoes, cucumbers, green peppers, olives, and feta, dressed with herbs and lemon, perfect for light, flavorful meals or gatherings.
Ingredients
- 4 medium tomatoes, peeled and cut into thin wedges ⓘ
- 2 medium green peppers, cut into rings ⓘ
- 1 large cucumbers, peeled, cut in half lengthwise and sliced 1/4-inch thick ⓘ
- 1/2 cup sliced ripe or Greek olives ⓘ
- 6 oz. Feta cheese, broken into bite-size pieces ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 tablespoon chopped parsley ⓘ
- 1 teaspoon oregano leaves ⓘ
- 1 garlic clove, finely minced ⓘ
- 1/2 cup oil or olive oil ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- In a large bowl, combine the tomatoes, green peppers, cucumber, olives, and feta cheese.
- Sprinkle with salt and pepper; toss lightly to combine.
- In a small bowl or screw-top jar, combine the parsley, oregano, garlic, oil, and lemon juice; blend well.
- Pour the dressing over the vegetables and cheese; toss well to coat.
- Let stand for 1 hour to marinate at room temperature.
- Refrigerate leftovers and serve.
Tips & Substitutions
For a more robust flavor, let the salad marinate longer than an hour. You can add other Mediterranean ingredients like artichokes or capers for variety. If fresh herbs aren’t available, dried herbs can be substituted, but use them sparingly as they’re more concentrated. Using a mix of olives can enhance the taste, so feel free to experiment with different varieties.
Serving Suggestions
Serve the Greek Vegetable Salad as a refreshing side dish to grilled meats or alongside Mediterranean recipes like a Zucchini Frittata. It can also be a light main dish when paired with crusty bread. For a complete meal, consider adding quinoa or chickpeas for added protein and texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it even tastier. Avoid reheating this salad; it's best enjoyed cold. If the salad appears watery after storage, just give it a gentle stir before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Vegetable Salad contains roughly 950 calories, with 8g protein, 44g carbohydrates, and 88g fat. It is an excellent source of vitamin C (123% of the Daily Value), iron (93% of the Daily Value), and dietary fiber (71% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1778mg per serving (77% 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 other types of cheese instead of feta?
Yes, you can substitute feta with other cheeses like goat cheese or even mozzarella for a milder flavor. However, feta’s unique tanginess complements the salad perfectly, so consider the impact on taste when making substitutions.
Is it necessary to peel the tomatoes?
Peeling the tomatoes is not mandatory, but it can enhance the salad's texture. If you prefer a heartier salad, you can leave the skin on. Just ensure to use ripe, flavorful tomatoes for the best results.
Can I add protein to make this a complete meal?
Absolutely! Adding grilled chicken, shrimp, or chickpeas can transform this salad into a filling meal. It pairs beautifully with proteins and maintains its fresh, vibrant flavors, making it versatile for various dietary preferences.
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).