- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 313
- Total Fat
- 28 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 578 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 313
- Total Fat
- 28 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 578 mg
Ingredients
For the vinaigrette:
Directions
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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Recipe Review Highlights
This recipe is celebrated for its fresh, vibrant flavors and easy preparation. The combination of crisp vegetables and a well-balanced, tangy dressing is a highlight, making it a standout choice for a light, healthy meal.
Several people mentioned making adjustments such as substituting feta with havarti, adding more protein like grilled chicken or rotini, or incorporating additional vegetables like artichoke hearts or romaine lettuce to suit personal preferences.
This recipe is versatile and has been enjoyed at various gatherings such as family potlucks, dinner parties, and even summertime BBQs, making it a popular choice for both casual and more formal occasions.
