A fresh and vibrant Greek salad featuring crisp cucumbers, ripe tomatoes, Kalamata olives, and crumbly feta cheese, all tossed in a zesty lemon and herb dressing. Perfect as a light lunch or side dish.
Ingredients extracted via AI
Salad Ingredients
1 ks English cucumberred onion0.5 Šálka Kalamata olives2 ks tomatobell pepper200 g feta cheese0.25 Šálka extra virgin olive oillemon zest from half a lemonthyme2 PL oregano2 PL red wine vinegar2 ČL honey mustardlemon juice from half a lemon0.5 ČL salt
Procedure generated via AI
Slice one large English cucumber into half-moons or rounds, according to your preference.
Thinly slice the red onion to soften its flavor.
Add about a third of a cup of Kalamata olives, halved to avoid any pits.
Cut three tomatoes into wedges; cherry tomatoes can be used as an alternative.
Core and seed the bell pepper, then cut it into bite-sized pieces.
Crumble approximately 200 grams (7 ounces) of feta cheese, reserving some for garnish.
Make the dressing by whisking together a quarter cup of extra virgin olive oil, lemon zest from half a lemon, fresh or dried thyme, roughly two tablespoons of chopped oregano, two tablespoons of red wine vinegar, two teaspoons of honey mustard, and the juice of half a lemon (about two tablespoons).
Stir the dressing well and taste, adding more lemon juice or salt if needed.
Pour the dressing over the salad ingredients—cucumber, onion, olives, tomatoes, bell pepper, and feta cheese.
Gently toss the salad by hand until everything is evenly coated.