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Greek Salad

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Prep Information

Prep Time

10 minutes

Cook Time

5 minutes


2-4 people


  • ¼ cup Athinolia Greek extra-virgin olive oil
  • 3 tbsp Pinot Noir red wine vinegar
  • 1 garlic cloveminced
  • ½ tsp dried oreganomore for sprinkling
  • ¼ tsp Dijon mustard
  • 1 Cucumber cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepperchopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 oz feta cheesecut into ½ inch cubes
  •  cup thinly sliced red onion
  •  cup pitted Kalamata olives
  •  cup fresh mint leaves
  • ¼ tsp sea salt
  • Freshly ground black pepper


  • Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a bowl.
  • On a large platter, layer the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and toss lightly. Sprinkle a few pinches of oregano and top with the mint leaves. Season to taste and serve.
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