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Fresh Loaded Greek Salad Copycat Recipe

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A fresh, vibrant, and easy-to-make Greek salad that combines crisp veggies, tangy olives, creamy feta, and a homemade zesty dressing. Perfect for Mother’s Day brunch or any occasion that calls for a flavorful, crowd-pleasing salad.

Ingredients

Scale
  • 3 medium Roma tomatoes, chopped
  • 1 English cucumber, peeled and diced
  • 1/2 small red onion, thinly sliced
  • 1 green bell pepper, diced
  • Mixed salad greens or baby spinach (optional)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup pepperoncini peppers, sliced
  • 1 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Wash all produce thoroughly. Dice 3 medium Roma tomatoes into bite-sized chunks. Peel and dice one English cucumber. Thinly slice half a small red onion into rings or half-moons. Dice one green bell pepper into small pieces. If using salad greens, rinse and spin dry.
  2. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
  3. In a large mixing bowl, add the chopped tomatoes, cucumber, onion, and bell pepper. Toss gently with about half the dressing to lightly coat the veggies.
  4. Add 1/2 cup Kalamata olives and 1/4 cup sliced pepperoncini. Toss lightly again to incorporate.
  5. Gently fold in 1 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley. Add remaining dressing if desired.
  6. Serve immediately or chill in the refrigerator for 15-20 minutes to let flavors meld. Toss gently before serving.

Notes

Drain excess liquid from very juicy tomatoes to avoid soggy salad. Toss salad gently to keep feta chunks intact. Emulsify dressing well for better flavor coating. Serve dressing separately if storing leftovers to keep salad crisp. Can add protein like grilled chicken or chickpeas for a heartier meal. Vegan feta or marinated tofu can be used for a dairy-free version.

Nutrition

Keywords: Greek salad, fresh salad, feta cheese, Kalamata olives, homemade dressing, Mother's Day brunch, easy salad recipe, healthy salad

Find it online: https://tastytuck.com/fresh-loaded-greek-salad-copycat-recipe-easy-homemade-mothers-day-brunch-idea/