This is an easy Chopped Greek Salad you can serve as a tangy appetizer or on the side of chicken souvlaki. The finely chopped vegetables are fresh and bright while the 4-ingredient Greek dressing ties it all together.
Make the Greek salad dressing first. In a small bowl, whisk together the olive oil, lemon juice, oregano, and salt. Set aside. (You can also add everything to a mason jar and shake well to combine)
Add thinly sliced red onion and red wine vinegar to a small bowl, using your hands, scrunch the onions to help release the onion taste and let it stand to marinate while you prep the rest of the veggies.
In a large serving bowl, add diced cucumbers, tomatoes, and kalamata olives. Then add the marinated onion and dill. Toss to combine. Drizzle the dressing. Lastly, crumble feta on top. Toss when reay to eat.
Serve with warm pita bread, your favorite protein, I love adding my Grilled Chicken Skewers on top. Serve immediately.
Store:If you have any leftover salad, you can keep it in the refrigerator in an airtight container for up to three days. But best eaten the day of. Veggies will get soggy.Make ahead: If you want to make this salad ahead of time and save it for later. Simply chop the vegetables and put them into a container in the fridge. Make the dressing in a mason jar and store it in the refrigerator. When you’re ready to eat the salad, shake the dressing again since it will separate, and then pour it over however much salad you want to eat.