Greek Salad

Experience a refreshing burst of Mediterranean flavor with this nutrient-dense Greek Salad. Packed with crisp, insulin-friendly vegetables and tossed in a vibrant, heart-healthy lemon vinaigrette, it is the ultimate clean-eating staple for weight management and cellular vitality.

Ingredients

For the Salad:

• 1 pint grape or cherry tomatoes, halved (Lycopene-rich)
• 1 English cucumber, chopped (Hydrating)
• 1 green bell pepper, seeded and chopped
• 1/2 cup red onion, thinly sliced (Antioxidant-dense)
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup feta cheese, cubed or crumbled

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 3 Tbsp red wine vinegar
• 2 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Instructions

1. Emulsify the Dressing: In a medium glass bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried herbs. Whisk vigorously until the mixture is smooth and emulsified.
2. Prepare the Base: Chop the tomatoes, cucumber, bell pepper, and onion into uniform, bite-sized pieces. This ensures a balanced flavor profile in every forkful.
3. Assemble: Combine the vegetables, kalamata olives, and feta cheese in a large mixing bowl.
4. Incorporate & Serve: Just before serving, drizzle the vinaigrette over the salad. Gently toss to coat the ingredients without breaking the feta. Garnish with extra cracked pepper if desired.