Greek Mosaic Salad Recipe
Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!
Ingredients
- 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
- 1 English cucumber
- 1/2 large green bell pepper
- 4 ounces feta cheese in block form; drained
- 1 cup small cherry tomatoes if large, you can cut them in half
- 10-12 kalamata olives halved
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 10-15 fresh oregano or mint leaves optional
Instructions
Soak the onions
- Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)
Cut the veggies & feta
- Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
- Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
- Cut the feta into approximately 3/4-inch squares.
Arrange the salad
- On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
- Plop the cherry tomatoes into the blank spaces.
Top with onion and olives
- Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.
Add the dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.
Garnish
- Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
- To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.
Notes
Serves 4 as a side or 2 as a main dish.
To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I've also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)
Nutrition Facts
Serving: 1cup, Calories: 209kcal, Carbohydrates: 7g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 25mg, Sodium: 559mg, Potassium: 267mg, Fiber: 2g, Sugar: 3g, Vitamin A: 583IU, Vitamin C: 24mg, Calcium: 173mg, Iron: 1mg