THE RECIPE JOURNAL · Side Dish
Greek Salad with Vegetables II
This vibrant and refreshing salad is packed with crisp vegetables and zesty flavors that bring a taste of the Mediterranean to your table. It’s perfect as a light lunch or a colorful side dish for any meal.
FROM THE KITCHEN • Greek Salad with Vegetables II
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the cucumber, tomatoes, olives, feta, red onion, baby greens, and romaine in a big bowl. In a smaller bowl, whisk together the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar until everything is well blended. Pour the dressing over the veggies and gently toss everything together so the flavors mix nicely. Give it a taste and adjust the seasoning if you like, then serve fresh and enjoy!
Why you’ll love it
This salad is fresh, colorful, and packed with healthy vegetables. It combines crisp cucumbers, juicy tomatoes, and tangy olives for a burst of flavor. It’s a light and refreshing dish perfect for warm days or as a side to grilled meals.
How to serve
Serve this salad alongside grilled chicken, fish, or pita bread. It also pairs well with a drizzle of olive oil and a sprinkle of fresh herbs like oregano or mint. For a heartier meal, add some cooked chickpeas or quinoa.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. Keep the salad dressing separate if possible to prevent sogginess. Consume within 1-2 days for the freshest taste and texture.
