Greek Salad
Before cooking
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Steps as written in the recipe card.
2 stepsTiming varies by step
Ingredient prep checklist
- Garlic: 1 garlic clove (minced)
- English Cucumber: 1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
- Green Bell Pepper: 1 green bell pepper (chopped into 1-inch pieces)
- Red Onion: ⅓ cup thinly sliced red onion
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
References
This step uses
- 1 green bell pepper (chopped into 1-inch pieces)
- Freshly ground black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon Dijon mustard
- ½ teaspoon dried oregano (more for sprinkling)
- 1 garlic clove (minced)
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
Full ingredient reference
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove (minced)
- ½ teaspoon dried oregano (more for sprinkling)
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
- 1 green bell pepper (chopped into 1-inch pieces)
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese (cut into ½ inch cubes*)
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves