Brazil Nut Free Gluten Free Greek Salad
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, cut into ½-inch chunks
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, cut into 1-inch pieces
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted
- 4 oz feta cheese, cut into ½-inch cubes
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and Kalamata olives to a large mixing bowl.
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