Loaded Greek Salad

I was making Greek chicken kebabs and garlic rice for dinner and wanted a veggie-loaded salad to pair with them, so I made this loaded Greek salad recipe. We loved the big chunks of veggies with the tangy vinaigrette, and it paired so nicely with the kebabs.

Loaded Greek Salad

Salad:

• 4-5 medium vine-ripened tomatoes, cut into bite-sized pieces
• 1 English cucumber, unpeeled, seeded, and sliced ¼-inch thick
• ½ yellow bell pepper, large diced
• ½ red onion, sliced thinly
• Feta (not crumbled), ½ inch diced, to taste
• ½ cup kalamata olives, pitted

Vinaigrette:

• ¼ cup red wine vinegar
• 2 cloves of garlic, minced
• ½ tbsp fresh oregano, minced
• ½ tsp Dijon mustard
• 5 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste

How to Make a Loaded Greek Salad

Place the tomatoes, cucumber, bell pepper, and red onion in a large bowl.

Make the vinaigrette by whisking the vinegar, minced garlic, oregano, and Dijon mustard in a small glass jar.  Slowly add the olive oil to make an emulsion. Taste, then season with sea salt and freshly cracked pepper, to taste.

Pour the vinaigrette over the vegetables in the bowl. Add the feta and olives, then toss lightly.

Set aside to allow flavors to mingle for 30 minutes.

Toss before serving and add freshly cracked black pepper, if desired. Serve. Enjoy.