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Greek Salad Recipe with Fresh Mint and Feta
Emily

Greek Salad Recipe with Fresh Mint and Feta

A vibrant and refreshing Greek salad with crisp vegetables, tangy Kalamata olives, crumbled feta, and a zesty mint-infused dressing. Perfect for outdoor brunches and quick weeknight meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 110
Ingredients Method Notes

Ingredients
  

  • ¼ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced or pressed
  • ½ tsp oregano (plus more for garnish)
  • ¼ tsp Dijon mustard
  • ¼ tsp sea salt (adjust to taste)
  • 1 English cucumber, seeded and cut into ¼-inch rounds
  • 1 green bell pepper, chopped into 1-inch cubes
  • 2 cups cherry tomatoes, halved
  • 5 oz feta cheese, crumbled
  • ⅓ cup red onion, steeped
  • ⅓ cup Kalamata olives
  • ⅓ cup fresh mint leaves, chopped

Method
 

  1. Whisk together olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small bowl until emulsified.
  2. Slice and seed the cucumber, then cut into ¼-inch rounds.
  3. Chop green bell pepper into 1-inch cubes.
  4. Halve cherry tomatoes.
  5. In a large bowl, combine cucumber, bell pepper, cherry tomatoes, feta, red onion, and Kalamata olives.
  6. Toss with the dressing just before serving.
  7. Top with fresh mint leaves and additional oregano if desired.

Notes

Steep the red onion slices in cold water for 10 minutes to reduce sharpness before adding to the salad.
Use yellow or orange bell peppers for visual appeal.
For a vegan version, substitute the feta with a high-quality vegan feta alternative.