10 Minute Greek Salad

10 Minute Greek Salad


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

Categories:  ,

Yields or Serves:  

[Total: 75   Average: 1/5]

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 has been cooking and writing recipes since she was a a young girl. 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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