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Greek Salad

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Greek Salad

Greek Salad

Jessica Braider
Our version of this Greek classic was inspired by our favorite local Greek restaurant.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings


  • 2 tomatoes chopped
  • 2 cucumbers peeled and diced
  • 1/2 - 1 cup crumbled feta cheese or use real Greek feta in brine for best results
  • 1/4 red onion sliced or finely diced
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 2 Tbsp. fresh oregano or mint, or use 1 - 2 tsp. dried oregano
  • 1/4 tsp. black pepper


  • Combine tomatoes, cucumbers, and cheese.
  • Add 1/4 - 1/2 cup sliced or finely diced red onion, if desired.
  • Toss it with the oil and vinegar.
  • Add oregano or mint and add black pepper to taste.


Nutritional Information Per Serving (% based upon daily values): Calories 80, Total Fat: 5g, 8%; Saturated Fat: 2g, 10%; Cholesterol: 10mg, 3%; Sodium: 140mg, 6%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Gluten-Free, Kid-Friendly, Kosher, Low Sodium, Make-Ahead, No-Cook, Nut-Free, Picnic, Salads, Side Dish, Summer, Vegetarian
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