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Greatest plates · Salad
Best Greek Salad
Rough chunks of cucumber, tomato and capsicum with red onion, kalamata olives and a slab of feta, dressed in red wine vinegar and oregano. Sharp, fresh and made without turning on the stove.
Serves 4Prep 5 minSalad
Containsdairy
Inspired by a recipe from Downshiftology ↗
Protein 6%Carbs 10%Fat 84%
About 390 kcal a serve — 6 g protein, 10 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Combine the salad
Mix allAdd the diced cucumber, halved grape tomatoes, diced green capsicum, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese to a large mixing bowl.
In the bowlInto the bowl →
Start the dressing
WhiskIn a separate small mixing bowl, add the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
In the bowlWhisk base →
Emulsify the dressing
EmulsifySlowly add the olive oil while whisking vigorously until the dressing is smooth and emulsified.
In the bowlAdd oil →
Toss together
TossDrizzle the dressing over the salad and gently stir to combine so everything is lightly coated.
Season and serve
To tasteTaste and season with additional salt and pepper if desired, then serve straight away.
What goes inFinal season →
Cook's noteCut everything into large, even chunks rather than a fine dice — it keeps the salad rustic and lets each ingredient shine.
Estimated per serve
390 kcal · 6 g protein · 10 g carbs · 37 g fatestimates, within ~10%
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