Refreshing Mediterranean Greek Salad

Nothing says summer quite like a crisp, refreshing Greek salad. Brimming with hydrating vegetables, creamy feta, and briny olives, this Mediterranean classic is as nourishing as it is delicious. Perfect as a light lunch, a side dish, or even a main course with added protein, it’s one of the easiest ways to enjoy whole foods packed with flavor and nutrients.

Ingredients

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

• 1 red bell pepper, large-diced

• 1 yellow bell pepper, large-diced

• 1 pint cherry or grape tomatoes, halved

• 1/2 red onion, sliced in half-rounds

• 1/2 pound feta cheese, 1/2-inch diced (avoid crumbled for best texture)

• 1/2 cup Kalamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• 1/4 cup good red wine vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup good olive oil

Instructions

1. In a large salad bowl, combine the cucumber, bell peppers, tomatoes, and red onion.

2. In a small bowl, whisk together the garlic, oregano, Dijon mustard, vinegar, salt, and black pepper. While whisking, slowly drizzle in the olive oil to create a smooth vinaigrette.

3. Pour the vinaigrette over the vegetables and toss to coat evenly.

4. Gently fold in the feta cheese and Kalamata olives, being careful not to break up the feta too much.

5. Let the salad sit at room temperature for about 30 minutes to allow the flavors to blend. Serve and enjoy.

Why It’s Good for You

This Greek salad is more than just a flavorful dish it’s a nutritional powerhouse. With heart-healthy fats from olive oil, antioxidant-rich tomatoes and peppers, and calcium-packed feta cheese, it’s a well-balanced recipe rooted in the Mediterranean way of eating. Studies show that Mediterranean-style diets may reduce the risk of heart disease, stroke, and type 2 diabetes, making meals like this both enjoyable and beneficial to your long-term health.

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