Name: Greek Vegetable Salad
Prep time: 10 min
Total time: 10 min
Ingredients: ½ English Cucumber (dice into cubes); 8-10 Cherry Tomatoes (cut each into half); ½ Red Onion (peel and slice); ½ Yellow Bell Pepper (Capsicum) (wash and dice into cubes); ½ Red Bell Pepper (Capsicum) (wash and dice into cubes); 7-8 Pitted Black Olives; 70 gms Feta Cheese (cut into 1.5 x 1.5 inch cubes); 1.5 Tablespoons Extra Virgin Olive Oil; juice from ½ Lemon (adjust to taste); 1 Garlic (peel and chop finely); ¼ Teaspoon Oregano; ¼ Teaspoon Dried Basil; Salt (as required); Pepper (as required)

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Try this fresh and flavourful Greek vegetable salad, perfect as a side dish or light meal. This gluten-free and nut-free recipe can be prepared in just 10 minutes.

This vibrant and refreshing vegetable feta salad is packed with crisp colourful vegetables, olives, drizzled with zesty dressing to elevate the flavour.

This delicious Greek vegetable feta salad is easy and quick to put together in no time and without any effort. Once the vegetables and dressing are prepped, it takes just a few minutes to toss it together.

Ingredients

Vegetables and Cheese: Cucumber, cherry tomatoes, red and yellow bell pepper, red onion, black olives and feta cheese.
For Dressing: Extra virgin olive oil, salt, pepper, garlic, lemon, oregano and dried basil.

See the recipe card for quantities.

Step By Step Instructions

Step 1: Add olive oil, salt, pepper, oregano, and basil in a small jar.

Step 2: Close the jar with an airtight lid and shake it well until all the ingredients are combined.

Step 3: In a large bowl, combine cucumber, cherry tomatoes, onion, bell pepper, and olives.

Step 4: Gently toss vegetables with a spoon.

Step 5: Drizzle dressing on the salad and add feta cheese. Toss gently until everything is combined being careful not to break feta too much.

Enjoy Greek vegetable salad with a main meal or on its own as a light meal.

Substitutions and Variations

Cheese: You can use ricotta or goat cheese if you can’t get feta.

Olives: For an authentic taste and flavour, use kalamata olives. I used black olives instead, as kalamata were unavailable.

Nuts and Seeds: Toss a handful of pumpkin seeds, sunflower seeds, almonds or toasted pine nuts for crunch and additional flavour.

Roasted Vegetables: Try roasted vegetables like eggplant, zucchini or sweet potatoes.

Storage

If you’re preparing this salad in advance for meal prep or a party, store vegetables, feta cheese in separate airtight containers, and keep the dressing in a clean jar in the fridge for up to 3 days.

When you are ready to serve, assemble the salad and add the dressing.

Tips and Tricks

Assemble Salad: Make sure to assemble the salad and add the dressing just before serving to maintain the crispness and freshness of vegetables.

Toss Gently: Gently toss the salad to combine. Over-mixing will cause the feta cheese to crumble.

Use Fresh Ingredients: Use fresh vegetables and ensure feta is well within it’s expiry date.

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