20 MINUTE GREEK SALAD
This salad is so versatile. You can add what ever veggies you want. You can customize the flavors of the vinaigrette as well, along with the amount of cheese that you want!
Ingredients
FOR THE DRESSING:
- 3 Tablespoons (45 ml) olive oil
- 2 Tablespoons (30 ml) red wine vinegar
- lemon zest , from 1 medium lemon
- 2 Tablespoons (30 ml) lemon juice , fresh if possible
- 2 cloves garlic minced
- 1/4 teaspoon (1.25 ml) kosher salt or sea salt, to taste
- 1/4 teaspoon (1.25 ml) black pepper , fresh cracked if possible
- 3/4 teaspoon (4 ml) dried oregano , or 2 teaspoons fresh chopped oregano
- 3/4 teaspoon (4 ml) dried dill , or 2 teaspoons fresh chopped dill
FOR THE SALAD:
- 1 large cucumber or 3-4 small cucumbers, peeled, seeded and chopped
- 4 ripe roma tomatoes diced (or 1 cup (240ml) cherry tomatoes, halved)
- 1/3 cup (120 ml) diced red onion
- 1/2 cup (100 g) pitted black kalamata olives , halved
- 4 ounces (115 g) feta cheese
- 1/4 cup (60 ml) chopped parsley
Instructions
- Make the dressing: In large bowl whisk together all the dressing ingredients (olive oil, red wine vinegar, lemon zest, lemon juice, garlic, salt, pepper, oregano and dill). Taste the dressing and adjust salt, pepper or additional seasonings, to taste.
- Add all the ingredients for the salad into the bowl. Gently stir everything together to coat with the dressing. Add additional fresh lemon zest or juice (optional) to taste. Serve chilled.
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 226kcal, Carbohydrates: 9g, Protein: 6g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 733mg, Potassium: 307mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1072IU, Vitamin C: 20mg, Calcium: 186mg, Iron: 1mg