A conventional Greek salad is an easy however wonderful meal. It’s made with colorful tomatoes, juicy cucumber, crisp bell peppers and red onions, and briny olives with a sprinkle of feta cheese. A punchy salad dressing of vinegar, oil, and herbs brings it all together in a dazzling method. As a side dish or primary, it’s delicious year-round, with easily available ingredients, but particularly when tomatoes are at their finest.

We’ve taken the traditional Greek salad and decided to step it up one notch. Rather of that sprinkle of feta cheese, we’ve topped our version of Greek salad with pieces of warm, creamy baked feta. The contrast in the temperature levels is so smart, with that piece of velvety and warm feta versus the fresh crunchy vegetables.

Find out how to make this Greek salad with baked feta topping, and impress everybody at your table with what makes certain to be their brand-new favorite way to eat their veggies.

Active Ingredients for Greek Salad With Baked Feta
Fresh, crisp vegetables and an easy salad dressing is the theme of this Greek salad dish. Think about the warm feta the cherry on top.

Here’s what you’ll require:

Feta cheese: Buy block feta in a brine for this dish. It will have the structure and texture you desire when it’s baked.
Olive oil: You’ll utilize some to coat the feta before it’s baked and some in the salad dressing.
Dried oregano: The somewhat bitter flavor of oregano contrasts nicely to the rich cheese and salad dressing.
Red red wine vinegar: This sweeter vinegar isn’t as overwhelming in the salad impersonating a white vinegar.
Dijon mustard: Lends a tartness without being as acidic as yellow mustard. Also assists emulsify the salad dressing slightly.
Kosher salt and black pepper: For flavoring
Garlic clove: Punches up the taste of the salad dressing. Mince it or grate it so the flavor can really mix rapidly.
Pitted kalamata olives, plus brine: A creative way to include more of that olive flavor is by using a few of the brine in the salad dressing.
English cucumber: Juicy, crunchy cucumbers are necessary for an excellent Greek salad. Scoop out the seeds so they do not water down the salad.
Grape tomatoes: When tomatoes are in season, utilize the larger ranges. If making this salad off season, usage cherry or grape tomatoes.
Green bell pepper: Adds more crunch and brightness while likewise giving the veggie mix a little sweet taste.
Red onion: Red onions aren’t as pungent as white or yellow. You could likewise shock them in ice water to take some of the stress out if you desire.
How To Make Greek Salad With Baked Feta
In just 20 minutes, you can have a fresh and crisp Greek salad with the alluring slabs of baked feta cheese all set and on the table. Here’s a brief outline of the process; the complete dish is even more below.

Bake the feta. Location cheese in a baking dish, and coat with a few of the olive oil and dried oregano. Bake about 10 minutes or up until the cheese is soft and warmed through.
Make salad dressing. Mix the remaining olive oil with the red wine vinegar, Dijon mustard, garlic clove, salt, pepper, and some of the olive brine. Blend till well integrated.
Combine vegetables. When all the veggies are sliced and prepared, blend the cucumbers, tomatoes, bell peppers, and red onions with the olives and the salad dressing. Toss to combine.
Add warm cheese. When the cheese is soft, add it to the top of the salad, or plate private servings and include the cheese.
Tips for the Best Greek Salad
This dish is prepared in just 20 minutes, making it a dream dish when you’re in a hurry or just need something light and simple for dinner. To make things even snappier, think about these ideas from the Southern Living Test Kitchen:

To cut in half cherry tomatoes rapidly, grab two similar plastic lids. Put tomatoes in one lid, cover with the other and press down. Slice tomatoes horizontally, through the gap with a sharp knife.
Make the salad dressing up to a week beforehand so the tastes can really combine.
Cut and prepare all the vegetables up to 3 days ahead for faster assembly.
Can You Make Greek Salad in Advance?
This is a terrific salad to prep ahead of time. The salad dressing can be saved in the refrigerator for up to a week. Preparation cucumber, tomatoes, onions, and bell pepper, and store independently in air tight containers and keep for as much as 3 days. When prepared to eat, blend everything together, toss in the dressing while feta bakes.

How To Store Greek Salad
When the salad is dressed, it can last about 1 day in the fridge. The veggies will begin to water out after that, so plan to consume this as rapidly as you can.

If you desire the salad to last a little bit longer, separate the vegetables and dressing. Toss together the serving size you desire right before eating, while the feta block bakes.

Greek Salad Serving Suggestions
Serve this Greek salad and baked feta with a crusty bread to make a simple meal of it. A crisp rosé or a sauvignon blanc would also be a beautiful addition. You can likewise serve this with baked or grilled chicken, lamb hamburgers, or a greek potato salad.
Ingredients
1 (8 oz.) block feta cheese in salt water, drained pipes

1/4 cup olive oil, plus 1 Tbsp., divided

1/2 tsp. dried oregano, divided

1 Tbsp. red wine vinegar

1/4 tsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 little garlic clove, finely chopped (about 1/2 tsp.).

1/2 cup pitted kalamata olives, plus 1 Tbsp. brine from container, divided.

1 medium (12 oz.) English cucumber, cut in half lengthwise, seeded, and sliced into 1/4-in.- thick pieces (about 2 cups).

1 (12-oz.) container grape tomatoes, cut in half (1 3/4 cups).

1 little (5 oz.) green bell pepper, cut into thin strips (about 1 1/4 cups).

1 medium-size (8 oz.) red onion, thinly sliced (about 1 cup).

Instructions.
Prepare feta cheese:.
Preheat oven to 400 ° F. Cut feta horizontally into 2 pieces. Location feta in a baking meal; coat both slabs with 1 tablespoon of the olive oil and spray uniformly with 1/4 teaspoon of the oregano.
Bake feta cheese:.
Bake in preheated oven until feta is warmed through and appears soft, about 10 minutes.

Make salad dressing:.
Meanwhile, integrate vinegar, mustard, salt, pepper, garlic, 1 tablespoon olive brine, remaining 1/4 cup olive oil, and staying 1/4 teaspoon dried oregano in a big bowl. Whisk vigorously till combined however not velvety, about 1 minute.
Include veggies to dressing:.
Stir in cucumber, tomatoes, bell pepper, onion, and olives, and toss until completely covered.
Top with cheese:.
Leading with warm feta, and serve.