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Greek salad with fresh oregano in salad bowl

Oregano Greek Salad

4 Servings
Total Time: 15 minutes


2 tablespoons red wine vinegar

1 garlic clove, grated

1/4 teaspoon Rocket Farms oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup olive oil

1 pound red tomatoes, cut into wedges

1 cucumber, sliced 1/2 inch thick

1 green bell pepper, sliced 1/4 inch thick

3/4 cup Kalamata olives

1 tablespoon capers, drained

1/2 medium red onion, very thinly sliced

8 ounces Greek feta cheese


Step 1

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.

Step 2

Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.

Step 3

Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

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