Greek Salad with Simple Red Wine Vinaigrette
A crunchy, make-ahead Greek salad tossed in a simple red wine vinaigrette — stays fresh in the fridge for days. Vegan (no feta), Vegetarian, Gluten-Free, Dairy-Free (no feta), Paleo (no feta), Keto-Friendly
Ingredients
- 1 container cherry or grape tomatoes halved
- 1 english cucumber chopped
- 1/2 red onion sliced
- 3/4 cup olives halved
- 1-2 sweet peppers chopped
- feta cheese (optional) cut into blocks
Red Wine Vinaigrette
- 2 tbsp olive oil
- 1 tbsp red wine vinegar add another tbsp for more tang
- 2 pinches sea salt or himalayan salt
- 1/4 tsp black pepper
Instructions
- Add tomatoes, cucumber, red onion, olives, and pepper to a large bowl.
- Whisk together olive oil, red wine vinegar, salt, and black pepper.
- Pour dressing over the salad and toss well.
- Top with feta cheese blocks, if using. I don't use feta if we are not eating it all within two days.
- Serve immediately or refrigerate.