Greek Veggie Salad

This Greek salad is also an easy way to get lots of veggies! You can change it up according to what you like. Prefer red peppers to orange? Make the switch! Add more cucumber or fewer olives – you decide how to customize this salad. You can eat it as a side salad or as a main lunch/dinner salad (throw some grilled chicken, salmon or steak on top!). Undressed leftovers can do double duty for a next day lunch. You can also stir leftovers (with dressing) into your leftover Israeli couscous and make a fast Greek couscous salad. Undressed leftovers work well if you want to do this as a “salad in a jar” for work.

This recipe is versatile and the salad can very easily be doubled/tripled etc. for a larger group.

Greek Salad

Prep time: 10 minutes; Serves: 2 – 4 people

What you need:

• 1/2 English cucumber, cut into quarters, then cut into 1/4″ pieces
• 1/2 pint box (454 g) of grape tomatoes, cut in half, width-wise
• 1/2 orange (or yellow or red) pepper, cut into smaller squares
• 1 1/2 tbsp pickled red onions
• 1/2 small 200 ml can of sliced black olives
• 50 g feta cheese, cubed/crumbled (1 used 1/4 of the feta in brine 200 g container)
• OPA! Greek dressing (recipe below)

What you do:

• In a large bowl, add your chopped tomatoes, cucumber and peppers

• Add the pickled red onion

• Add the olives

• Add the feta

• Add OPA! Greek dressing to taste (I used approximately 4 1/2 tbsp of the OPA! Greek salad dressing)

• Toss and serve

OPA! Greek Dressing

Prep time: 10 minutes; Serves: 4 – 8 +people

What you need:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 small lemon, juiced (approximately 3 – 4 tbsp)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 clove garlic, crushed
• 1 3/4 tbsp Dijon mustard
• 3/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp fresh black pepper

What you do:

• Put all ingredients into a mason jar (300 ml or more)

• Shake! Shake! Shake!
• This dressing will make enough for a double batch of the greek salad described above