Greek salad is traditionally served as a side. However, in larger portions, and perhaps with some added proteins, it stands its ground as a healthy, hearty meal. And because there are generally no tender greens in this salad, it’s a good one to make ahead of time to bring to a picnic or potluck.

Servings: 4-6
Prep Time: 20 minutes
Total Time: 20 minutes

INGREDIENTS

• 1 large cucumber
• 2 cups chopped tomatoes, cut into 1 inch pieces
• 1 green bell pepper (or other colour peppers to your liking), deseeded and cut into 1 inch pieces
• 1 small red onion, diced into ½ inch pieces
• 1/2 cup kalamata olives
• 3/4 cup feta cheese, crumbled*
• 1/4 cup vinegar
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 Tsp sea salt
• 1/4 Tsp black pepper
• 1 Tsp dried oregano
  

INSTRUCTIONS

1. For the dressing: In a small bowl, stir together the vinegar, olive oil, garlic, oregano, salt, and pepper. Set aside.
2. In a large bowl mix together the cucumber, onion, tomato, green pepper, and olives.
3. Pour the dressing over the salad veggies and gently toss.
4. Sprinkle the crumbled feta over the top, and then add another pinch of dried oregano to finish it off.
5. For some added flavour, garnish with a mint leaf.
6. Taste test for seasoning, and it’s ready to serve. Enjoy!

* Chickpeas make a great vegan alternative to the feta cheese, or you can even include them with the cheese for added protein.