Greek Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Greek salad with crisp cucumbers, tomatoes, bell peppers, and olives dressed in an oregano vinaigrette and topped with feta cheese. Fresh, tangy, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ medium red onion, (halved and thinly sliced)
- ¼ cup red wine vinegar
- ¼ cup cold water
- ¼ cup + 2 tablespoons red wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon honey
- 1 clove garlic, (minced)
- ¾ teaspoon dried oregano
- ½ cup extra-virgin olive oil
- 1 English or hothouse cucumber, (seeded, cut into ¾-in (2-cm) chunks)
- 2 bell peppers, (red, yellow, or orange, cut into ¾-in (2-cm) chunks)
- 1 pint cherry or grape tomatoes, (halved)
- ¾ cup Kalamata olives
- 3 tablespoons fresh chopped dill
- 8 oz feta cheese, (diced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1481mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 303mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.