Greek Salad

What’s better than bites of ripe tomatoes, cucumbers, and red onions drizzled with herbs and olive oil, and topped with salty Kalamata olives. This Greek Salad is a great break from the standard leafy greens.

If you want to add some protein with the salad include some chicken. Or try it with some baked fish: salmon would be great, and any white fish would also work.

Greek Salad

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Course: Lunch, Main Dish, Side Dish

Cuisine: Greek, Salads

Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Paleo, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian

Author: Ryan Chapman

Servings : 4

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Ingredients

Salad Ingredients

• 4 tomato roughly chopped
• 1 cucumber roughly chopped
• 1 red onion small, thinly sliced
• 3/4 cup Kalamata olives

Dressing Ingredients

• 1/4 cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1/2 tsp oregano
• salt
• pepper

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Instructions

• In a bowl, combine all the ingredients for the dressing and stir until well combined.
• In a salad bowl, combine the tomatoes, cucumber, and red onions
• Drizzle the dressing on top of the salad and give everything a gentle toss.
• Serve the salad topped with olives.

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