Ingredients
Method
To Make The Dressing
- Combine olive oil, red wine vinegar, garlic, oregano, dill, salt, and pepper in a small bowl and whisk to blend.
To Make The Salad
- Place bell pepper, cucumber, tomatoes, onion, olives, and cheese in a large bowl. Pour the dressing over the vegetables, toss to combine, and season with additional salt and pepper to taste.
- Refrigerate for 1 to 2 hours to allow the flavors to meld.
Nutrition
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- I like using roma tomatoes or cherry tomatoes because they aren't as juicy as other types of tomatoes which will help to keep the salad from becoming too runny.
- You don't have to take the seeds out of the cucumber, but I do it to keep the salad from being too runny.
- If you have time, you can make the dressing in advance and allow the flavors to blend. This dressing is also really good as a marinade or a simple salad dressing for a basic green salad. Yum.
- If the salad is too vinegary or tangy for your taste add a pinch of sugar or two. Add a little at a time. You can't take it out once it's in! For keto followers, make sure to use a sugar substitute.
- VARIATIONS: Add pasta to make this a Greek pasta salad. Use more or less of any ingredient you like. This salad is quite forgiving! Adjust seasoning before serving.
