Greek Salad
Greek Salad
Time Prep 15 min | Cook 0 min | Total 15 min
★ ★ ★ ★ ☆ 4.8/5
Bite-sized Recipe
Use the Slicer Blade to prep fresh veggies. Toss crisp cucumbers, tomatoes, olives, and feta with lemon-oregano dressing for a refreshing, vegetarian meal prep.
Intro
This Greek salad combines vibrant, crunchy veggies sliced perfectly with the Slicer Blade and creamy feta. No cooking required—just quick slicing and tossing. Ideal for light lunches, budget-friendly meal prep, and staying fresh all week.
What You’ll Need
2 cucumbers
1 pint cherry tomatoes
1 red onion
1 cup Kalamata olives
1 cup feta cheese, cubed
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Blades to Use
Slicer Blade for cucumbers, cherry tomatoes, and red onion
Prep Tip
Halve cherry tomatoes before slicing for even pieces. Remove cucumber ends and slice lengthwise before using the Slicer Blade for perfect rounds.
Storage, Cooking & Longevity
Store salad in airtight containers for up to 3 days in the fridge. Add dressing just before serving to keep veggies crisp. Not freezer-friendly.
Instructions
Step 1
Slice cucumbers, cherry tomatoes, and red onion using the Slicer Blade
Step 2
Combine sliced veggies, olives, and feta cubes in a large bowl
Step 3
Whisk olive oil, lemon juice, oregano, salt, and pepper to make dressing
Step 4
Pour dressing over salad and toss gently to coat
Step 5
Serve immediately or pack into meal prep containers
For Extra Bite
Add chopped fresh mint or a sprinkle of toasted pine nuts.
Nutrition per Serving
Calories 280
Protein 8g
Carbohydrates 12g
Fat 22g
Fiber 4g
Sugar 6g
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