This Quick and Easy Greek Salad is authentic and so delicious! It makes the perfect light lunch, a great side dish for your next meal or eat it all by itself, like I do!
I love preparing this salad with cherry tomatoes, to save some time chopping, add the dressing ingredients straight to the bowl with the salad. Once everything is tossed well, you’ll be in Greek Salad heaven, I promise! Everyone in my family loves this salad and it’s one of those recipes I just keep coming back to again and again.
I mean, with crisp cucumbers, juicy tomatoes, bell peppers, sliced red onion, kalamata olives, capers, anchovies (optional) and crumbled feta cheese (which is less calories than goat cheese) on a bed of fresh romaine, what could go wrong? In fact, this has become one of my favorite salads! It really doesn’t take much to put it together and with a tangy vinaigrette, it’s absolute perfection.
Try this awesome salad for the 4th of July celebrations!
Ali in the Valley
Instructions
- 2 red bell peppers
- 1 green bell pepper
- 2 cups cherry tomatoes
- 2 cucumbers
- 1 red onion
- 1/2 lb. feta cheese
- 2 cloves of garlic
- 3/4 cup Kalamata olives
- 6 anchovy fillets (optional)
- 2 tablespoons capers (rinsed)
- 1/4 cup red wine vinegar
- 2 tablespoons minced fresh dill
- 1 tablespoon dried oregano
- salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
Directions
- Seed the bell peppers and cut them into chucks. Stem the cherry tomatoes and halve them. Peel and thickly slice the cucumbers and thinly slice the red onion. Cut the feta into cubes. Crush and mince the garlic cloves. In a large bowl, combine the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, anchovies (if using) and capers and toss together.
- In a small bowl, whisk together the vinegar, garlic, dill, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Pour the dressing over the salad, toss and serve.
