Emulsifier Free Greek Chopped Salad with Lemon-Herb Vinaigrette
Total time20 min
Prep time20 min
Cook time0 min
4.9(19)
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Learn more āIngredients
4 servings
For the salad
- 1 english cucumber, cut into Ā½-inch pieces
- 2 cups cherry tomatoes, halved
- 1 medium red bell pepper, cut into Ā½-inch pieces
- Ā½ medium red onion, finely diced
- Ā½ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 small garlic clove, finely minced
- 1 tsp dried oregano
- Ā¼ tsp salt
- Ā¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until the dressing is well combined and slightly emulsified.
- 2
In a large mixing bowl, combine the cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, and parsley.
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