Mini Greek Salad Recipe
Tomato, bell pepper cucumber, pickled red onion, feta cheese, kalamata olives, red wine vinaigrette.
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Ingredients
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Vegetables
Cheese and Olives
Dressing
Method
Preparing the Vegetables
- 1
Chop the Vegetables
Dice the tomato, chop the bell pepper, and slice the cucumber into half-moons. Combine all chopped vegetables in a large mixing bowl.
- 2
Add Pickled Onions
Add the pickled red onion to the mixing bowl with the other vegetables and gently toss to combine.
Adding Cheese and Olives
- 3
Incorporate Feta and Olives
Crumble the feta cheese over the mixed vegetables and add the kalamata olives. Carefully toss everything together to avoid breaking the feta.
Making the Dressing
- 4
Prepare the Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
Final Assembly
- 5
Combine Salad and Dressing
Drizzle the dressing over the salad and toss gently to combine. Adjust salt and pepper to taste.
- 6
Serve
Serve immediately or refrigerate for up to 30 minutes before serving for a chilled salad.
