Greek salad

This 15-minute Greek salad is made with traditional ingredients: tomatoes, cucumber, red onion, and feta cheese. I also added creamy avocado and salty capers. The dressing consists of lemon juice, olive oil and fresh herbs. This vibrant summer salad goes well with everything, especially grilled meat, chicken, seafood and pasta.

Greek salad is a summer staple!

If you’re looking for a fresh salad to add to your healthy summer recipe collection, you’ll love this colorful Greek Salad made with tomatoes, cucumber, avocado, red onion, feta cheese, and capers. It’s made with simple ingredients yet delicious and looks sophisticated on the dinner table. This salad can be served asSide dish, appetizer or a light meatless and gluten-free meal. It’s perfect for share with the crowd at summer events like picnics, potlucks, block parties, and barbecues.

Classic Greek salad dressing

The salad dressing is prepared with just a few simple ingredients: extra virgin olive oil, freshly squeezed lemon juice and fresh herbs (chopped fresh basil and sliced ​​fresh thyme). If you don’t have fresh herbs, you can use dried oregano, dried dill, dried thyme, dried Italian spices, or herbs from Provence instead. Place all the ingredients for the dressing in a small mason jar, secure with the lid and shake vigorously to emulsify.

Greek salad with tomato, cucumber, red onion, avocado, capers and feta cheese - closeup.

Greek salad with tomato, cucumber, red onion, avocado, capers and feta cheese - in a white bowl.

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Greek salad

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This 15 Minute Greek Salad contains: Traditional ingredients: tomato, cucumber, red onion and feta cheese. I also added creamy avocado and salty capers. The dressing consists of lemon juice, olive oil and fresh herbs. This vibrant summer salad goes well with everything, especially grilled meat, chicken, seafood and pasta.
course salad
Kitchen Greek
keyword Greek salad, Greek salad with avocado
preparation time 15 protocol
total time 15 protocol
portions 6 People
calories 206kcal
author Julia

Ingredients

salad dressing

  • ¼ Cup Extra virgin olive oil
  • 3 tablespoon freshly squeezed lemon juice
  • 2 tablespoon fresh basil chopped
  • 1 tablespoon fresh thyme snipped
  • Salt and freshly ground black pepper

Greek salad

  • 6 oz yellow cherry tomatoes halved
  • 6 oz red cherry tomatoes halved
  • 1 big cucumber quartered
  • Cup Red onion cut
  • 1 avocado peeled, cored and cut into small pieces
  • 3 tablespoon capers
  • 4 oz feta cheese

instructions

prepare the dressing

  • Combine olive oil, freshly squeezed lemon juice, chopped fresh basil, and fresh thyme (chopped) in a small mason jar. Close with the lid. Shake vigorously. Season with salt and freshly ground black pepper.

Assemble the salad

  • In a large bowl, combine chopped cherry tomatoes, quartered cucumber slices, chopped red onions, diced avocado, and capers. Add feta cheese – part diced, part crumbled. Mix with the dressing until well combined.

Nourishment

Calories: 206kcal | Carbohydrates: 9G | Protein: 5G | Fat: 18G | Saturated Fatty Acids: 5G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 11G | Cholesterol: 17mg | Sodium: 340mg | Potassium: 409mg | Fiber: 3G | Sugar: 2G | Vitamin A: 400IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 1mg

Greek salad with tomato, cucumber, red onion, avocado, capers and feta cheese - in a white bowl.

variations

Traditional Greek salad consists of tomatoes, cucumbers, peppers, red onions, feta cheese and olives. My version of the Greek salad includes avocado and capers instead of olives. Both olives and capers add a salty and salty flavor and are great for Mediterranean recipes. If olives are too strong for you, capers are a great substitute! You can also add chickpeas (or garbanzo beans), sun-dried tomatoes, and artichoke hearts. Herbs in a salad dressing can include: dried or fresh oregano, thyme, or basil. You can also use Italian spices or herbs from Provence.

Recipe tips, recommendations and add-ins

  • Bite-size ingredients. Cut, slice or dice all salad ingredients into bite-sized pieces (not too big and not too small).
  • Use cherry or grape tomatoes and cut each in half. I like to use both yellow and red tomatoes. Regular tomatoes work, too, but cherry tomatoes are easier to present and usually keep better in a salad, especially if prepared ahead of time.
  • Add pitted olives and cut into smaller pieces. Olives tend to have a strong, distinct flavor. So cutting it into smaller pieces really helps to tone down that strong flavor.
  • Add a mixture of kalamata and green olives. To me, Kalamata olives offer a smoother taste.

Tips on how to prepare

  • This salad can be made up to 5 hours in advance.
  • Slice and chop all salad ingredients (except avocado) and keep covered and refrigerated until ready to serve.
  • Just before serving, slice and add the avocado to avoid browning.
  • For best results, keep the salad dressing separate and add when serving.

How to store it

  • Store leftover lettuce in an airtight container in the refrigerator for up to 3 days, but no longer.
  • Top: If you plan to keep the salad in the fridge for a day or two, skip the avocado and dressing. Add them right before serving.

What to serve with the Greek salad

Grilled meats like chicken, beef, pork, lamb, and salmon pair well with the freshness of the Greek salad. You can also serve this salad with your favorite pizza, pasta, or even slightly charred flatbread. And if you want specific dinner recommendations to go with the Greek salad, here are some ideas:

  • Lemon Shrimp Orzo
  • Sausage orecchiette with spinach and tomatoes
  • Cilantro Lime Chicken and Corn
  • Basil Pesto Tomato Mozzarella Chicken Casserole

Other Greek-Inspired Salads You May Like

  • Greek pasta salad with spinach
  • Greek tortellini salad with tomatoes, avocados, cucumbers
  • Greek tortellini salad with cucumber and avocados

The contribution “Greek Salad” first appeared on Julia’s album.

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