Description
A refreshing Greek cabbage salad full of flavor and crunch.
Ingredients
Scale
- 1 small head of green cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded cabbage, cherry tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Top with crumbled feta cheese.
- Serve immediately or refrigerate for an hour to allow flavors to meld.
Notes
- Feel free to add other vegetables like bell peppers or carrots.
- For a vegan version, omit the feta cheese.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Greek Cabbage Salad, healthy salad, Greek recipe