10 Minute Greek Salad

10 Minute Greek Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Using feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either.

  • 1/2 Small Red Onion (Thinly Sliced)
  • 5 Ounces Baby Spinach
  • 1 Cup Pitted Kalamata Olives
  • 1 Green Bell Pepper (Thinly Sliced)
  • 1/2 Cup Balsamic Dressing
  • 1/2 Seedless English Cucumber (Thinly Sliced)
  • 4 Small Tomatoes (Cut Into Wedges)
  • 6 Ounces Chunk Feta (Sliced)
  • 1/4 Teaspoon Dried Oregano
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Baguette (Sliced)
  1. Rinse sliced red onion with cold water. Drain well and pat dry with paper towels. In large-size bowl toss baby spinach, olive, and bell pepper with dressing. Divide among 4 bowls.
  2. Top bowls with cucumbers, tomatoes, onion, and feta. Garnish with oregano. Season with kosher salt and pepper.
  3. Serve with sliced baguette.
  4. Serves 4
  5. Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time: 10 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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