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Quick greek salad in a bowl ready to eat, serving on a wooden board with a towel on the side.
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How to make a Quick Greek Salad

Greek salad combines fresh ingredients with a simple dressing and flavors of oregano to bring together this easy and yummy salad. Pair with protein, enjoy as a side dish or enjoy as is!
Total Time15 minutes
Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: Greek
Diet: Diabetic, Gluten Free, Low Calorie, Vegetarian
Allergy: Gluten Free, Nut Free, Vegetarian
Servings: 2
Calories: 242kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • ½ lb cherry tomatoes, quartered
  • ½ lb English cucumber, quartered
  • ¼ red onion, chopped
  • ¼ cup feta cheese, crumbled
  • ¼ cup black kalamata olives, pitted
  • 2 Tbsp light olive oil
  • ½ tsp oregano
  • 1 stem fresh parsley, chopped

Instructions

  • Combine tomatoes, cucumber, onion, feta cheese, and olives together.
    ½ lb cherry tomatoes,, ½ lb English cucumber,, ¼ red onion,, ¼ cup feta cheese,, ¼ cup black kalamata olives,
    Greek salad chopped ingredients in a bowl.
  • Whisk together olive oil and oregano. Drizzle over salad and enjoy with fresh parsley on top.
    2 Tbsp light olive oil, ½ tsp oregano, 1 stem fresh parsley,
    Greek salad mixed in a white bowl.

Notes

Allow the salad to sit for a few minutes after dressing to let the flavors meld together.

Nutrition

Calories: 242kcal | Carbohydrates: 12g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 493mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 31mg | Calcium: 144mg | Iron: 2mg