Classic Greek Salad with Feta and Mint
A crisp, vegetable-forward salad with a bright oregano-lemon vinaigrette
Why This Recipe Works
Allowing the cucumbers and onions to marinate in the dressing for twenty minutes softens their sharp bite and ensures they are seasoned to the core. This is a crisp, refreshing assembly where the quality of the olive oil and fresh herbs makes all the difference.
Instructions
Whisk the vinegar, oregano, lemon juice, garlic, salt, and pepper together in a large bowl. Drizzle in the oil while whisking constantly until the dressing is smooth and emulsified.
Stir the cucumber and onion into the vinaigrette and let stand for 20 minutes to allow the flavors to marry and the vegetables to soften slightly.
Add the lettuce, tomatoes, red peppers, parsley, and mint to the bowl and toss gently to coat everything evenly.
Transfer the salad to a wide, shallow serving bowl and sprinkle the olives and feta over the top. Serve immediately while the greens are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
This salad is best enjoyed immediately once the lettuce is added, as the greens will wilt over time.
Can I make this ahead of time?
The vinaigrette can be made and stored in a jar up to 3 days in advance.
