Description
A vibrant and refreshing vegan twist on the classic Greek salad, perfect for summer picnics and family dinners.
Ingredients
Scale
- 2 Cucumbers
- 4 Tomatoes
- 1 small Red Onion
- 1 Bell Pepper
- 1/2 cup Kalamata Olives
- 1/4 cup Fresh Parsley
- 3–4 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- Sea Salt and Pepper to taste
Instructions
- Prep your veggies: Wash cucumbers and tomatoes under cool water, peel cucumbers, cut them in half lengthwise, then slice. Core and cut tomatoes into bite-sized chunks.
- Slice and dice: Finely slice red onion and bell pepper.
- Mix and mingle: In a bowl, combine cucumbers, tomatoes, red onion, bell pepper, and olives. Gently toss.
- Dress it up: In a small bowl, whisk olive oil, vinegar, oregano, salt, and pepper.
- Incorporate the dressing: Drizzle the dressing over veggies, gently toss.
- Finishing touch: Add fresh parsley, toss gently one final time.
Notes
Serve in a large bowl with extra olive oil on top and garnish with fresh parsley. Keep dressing separate if preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan, Greek Salad, Mediterranean, Summer Salad, Healthy Recipes