Greek Salad
Bright, crunchy chunks of tomato and cucumber meet tangy feta and briny olives for a simple, sun‑soaked salad that comes together in minutes. A splash of red wine vinegar and plenty of olive oil finishes it with Mediterranean freshness.
3 cup tomato, roughly chopped
1 cucumber, sliced into half-moons
½ red onion, thinly sliced
½ cup green bell pepper, thinly sliced
6 oz kalamata olive, pitted
8 oz feta, crumbled
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper, freshly ground
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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