We Ate Well

Share this post

Greek Salad

www.v8well.com

Discover more from We Ate Well

A community for foodies, exploring the world of wellness through vegetarian food. Weekly nutrient-dense recipes, interviews with experts, unsolicited advice and recommendations. From the author of The Vegetarian Reset.
Over 2,000 subscribers
Continue reading
Sign in
Recipes

Greek Salad

A taste of the sea

Vasudha Viswanath
Jun 13, 2022
3
Share this post

Greek Salad

www.v8well.com
Share

A Mediterranean classic that always takes me back to the sea. With tangy feta and olives, refreshing cucumbers, sweet tomatoes, the crunch of bell pepper and onions, and a lift from red wine vinegar and lemon, all tossed in the best-quality olive oil you can find, this salad is all about balance.

credit: Alex Shytsman

Dressing:
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 tsp. red wine vinegar
- ½ tsp. dried oregano
- ½ tsp. fine sea salt
- ½ tsp. cracked black pepper


- 2 oz./56g block feta, diced [Sub half a (15 oz./400g) can chickpeas in place of the feta to make this vegan, or use vegan feta]
- 1 large (or 3 baby) cucumbers (11 oz./300g), sliced into discs and halved
- ⅔ cup/100g grape tomatoes, halved lengthwise
- ⅓ cup/50g diced green bell pepper/capsicum
- ⅓ cup/50g thinly sliced red onion
- 8–10 Kalamata olives (1 ½ oz./40g), pitted and sliced

Directions
Whisk together all ingredients for the dressing in a large bowl.
Add feta and all the vegetables to the bowl and toss. Refrigerate until ready to serve.

3
Share this post

Greek Salad

www.v8well.com
Share
Comments
Top
New
Community

No posts

Ready for more?

© 2023 Vasudha Viswanath
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing