Easy Greek Salad

This is a great Greek Salad that is great as a side dish or eaten on it’s own as a light lunch or snack. It can also be easily prepared ahead of time and stored in a mason jar for a quick on-the-go meal.

To store it in a mason jar add the dressing to the bottom of the jar and layer as such: tomatoes, red onion, cucumber, garbanzo beans, feta and olives. Simply store in the fridge, grab and go, then mix it up when you are ready to enjoy your salad.

5 from 1 vote

Print

Greek Salad

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes

Servings 4

Ingredients

• 1

  cucumber, unpeeled and sliced 1/4-inch thick

• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1 can garbanzo beans (chickpeas) drained and rinsed
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, pitted
• 1/2 cup olive oil
• 1/2 cup apple cider vinegar
• 1 clove garlic, minced
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Create the vinaigrette - whisk together olive oil, vinegar, garlic, oregano, salt and pepper in small bowl.

2. Place the cucumber, tomatoes, garbanzo beans, feta and olives in a large bowl.

3. Pour the vinaigrette over the vegetables and toss lightly.

4. Let sit at room temperature for a few minutes to allow flavors to blend, serve and enjoy.