Fast Greek Salad

Fast Greek Salad

All you need is:


6 Tablespoons of essential olive oil

2 Tablespoons of freshly squeezed lemon juice

1 clove garlic clove, minced

1 1/2 teaspoon dark wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon dried dill

Salt and freshly ground pepper, to taste


10.5 oz grape or cherry tomato plants, sliced into halves

1 1/2 medium cucumbers (14 oz), peeled, seeded and chopped

1 cup chopped red-colored onion (about 1/2 of the medium)

1 eco-friendly bell pepper, seed products and ribs removed, chopped

1 cup black olives (drained well), sliced into halves

4 oz feta cheese, crumbled


Add all the dressing elements to some small mixing bowl and whisk well to combine, season with pepper and salt to taste. Store in refrigerator until available.

Inside a large bowl, toss together remaining elements, then drizzle dressing over top and toss to evenly coat. Add dressing right before serving for the best results.

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