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The traditional Greek Salad made with fresh vegetables and served with a honey-lemon vinaigrette.
Prep time: 15 minutes Cooking time: 0
Serves 6 to 8 people
This simple and healthy salad is packed with lots of delicious fresh vegetables, herbs, olives and feta cheese and it is served with a homemade red wine honey-lemon vinaigrette. This has become the to-go salad when I'm grilling or roasting chicken, serving lamb, making Kefta, or having a Mediterranean inspired meal.
If you follow my recipes you already know that I always say "simple ingredients produce the best results!". This is as simple as it gets: fresh vegetables, herbs, cheese, and a homemade salad dressing....and the picky mouths I feed at home love it!
I was in Greece over a decade ago and fell in love with the country, people, history, and above all...the food! Found the Greek cuisine to be full of flavors and fresh ingredients, and very simple in nature yet delicious! I honestly believe that Greek cuisine is one of the most healthy cooking styles in the Mediterranean.
What is the flavor profile of this salad?
Fresh, light, herbaceous, sweet, tangy, savory.
What are the ingredients needed to make this salad?
Mixed greens, tomatoes, red onions, cucumber, fresh oregano, bell peppers, feta cheese, and Kalamata Olives.
What are the ingredients needed to make the Red Wine Honey-Lemon Vinaigrette
Olive oil, red wine vinegar, lemons, sea salt and black pepper.
What else will I need to make this one?
A large serving bowl, a knife, a cutting board, a fork, a small bowl to soak the red onions, and a small container to mix the vinaigrette.
How can I make the red onion less pungent?
There is trick for that: soaking the red onion slices in water that is saturated with salt. More about it later on!
What other Mediterranean recipes can I find in this website?
Lentils and Spinach Soup (Beduin Soup)
1 large red onion
1 bell pepper (green, yellow, orange, or red)
1 medium size cucumber
10 to 15 cherry tomatoes
1/4 cup of sliced Kalamata Olives
1/4 cup of olive oil
1/4 cup of red wine vinegar
1/4 cup of honey
juice of 1 lemon
salt and pepper to taste
Peel and slice the red onion. Place the slices in a small bowl. Cover with water and add 4 tablespoons of salt. Let the onions rest for 15 minutes. This soak will expunge the onion's strong taste and make it less pungent. Set aside.
Wash all the vegetables. Peel the cucumbers and sliced into 1" pieces. cut the bell pepper in half and remove the seeds and julianne. Halve the tomatoes.
Place the mixed greens in the serving bowl. Add the sliced cucumbers, peppers, tomatoes, and red onions. Top with olives, feta, and fresh oregano. Set aside.
Prepare the vinaigrette by adding all the ingredients together and whisk until fully incorporated. Either pour the vinaigrette over the salad or serve it separately on the side for people to control the amount they wish to add to their salad.
Printable PDF Recipe File below: