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Lemon Greek Salad

A bright and refreshing Lemon Greek Salad that combines tangy lemon, salty feta, and fresh vegetables, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Cucumbers, sliced into half-moon shapes For bolder flavor, consider swapping them with cherry tomatoes.
  • 2 medium Tomatoes, chopped Use juicy red tomatoes for vibrant color and sweetness.
  • 1 small Red Onion, thinly sliced Soak in cold water briefly for a milder taste.
  • 1 cup Green Bell Peppers, diced Feel free to substitute with yellow or red peppers for added sweetness.
  • 1 cup Olives, pitted Kalamata or green olives are fantastic choices.
Dressing
  • 1/4 cup Lemon Vinaigrette Made with fresh lemon juice, olive oil, salt, and pepper.
Cheese
  • 1 cup Feta Cheese, crumbled Consider a goat cheese alternative for a unique twist.

Method
 

Preparation
  1. Wash all your vegetables thoroughly.
  2. Cut the cucumbers into half-moon shapes and place them in a large mixing bowl.
  3. Chop the tomatoes into chunks and add them to the bowl.
  4. Slice the red onion finely and add it to the mix. Soaking it briefly in cold water can help tone down the sharp flavor.
  5. Dice the green bell peppers and toss them in as well.
  6. Add the crumbled feta cheese and your chosen olives to the bowl.
  7. Drizzle the salad with your homemade lemon vinaigrette and toss gently to combine.
  8. Allow the salad to sit for a few minutes to let the flavors mingle before serving.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. To store, place it in an airtight container. The vegetables may release some moisture over time, so drain excess liquid before serving.