Name: Greek salad with marinated feta
Prep time: 10 min
Cook time: PT-479537H13M6S
Total time: 23 min
Cuisine: Greek
Ingredients: 2 garlic cloves, minced; 1 tablespoon dill, minced*; 1 tablespoon oregano, minced*; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 2 tablespoons honey; 1 tablespoons artichoke oil (from jar of marinated artichokes); 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 cup olive oil; 8 oz feta; 1 pint cherry tomatoes; 1 english cucumber; 1 15 oz can of chickpeas, drained and rinsed; 1 6 oz jar marinated artichokes; 1/2 cup kalamata olives

Description

A fresh, crunchy greek-inspired salad with creamy, marinated feta. Mixing the feta cheese with the dressing ahead of time adds more flavor without making the salad soggy. Serve over greens, cooked grains and/or alongside roasted chicken. Stays well in the fridge and perfect for meal prep!

Ingredients

Scale

2 garlic cloves, minced
1 tablespoon dill, minced*
1 tablespoon oregano, minced*
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoons artichoke oil (from jar of marinated artichokes)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup olive oil
8 oz feta
1 pint cherry tomatoes
1 english cucumber
1 15 oz can of chickpeas, drained and rinsed
1 6 oz jar marinated artichokes
1/2 cup kalamata olives

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Instructions

Make dressing by combining 2 cloves minced garlic, 1 tablespoon minced dill, 1 tablespoon minced oregano, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, 2 tablespoons honey, 1 tablespoon of marinated artichoke oil, 1/4 teaspoon salt and 1/4 teaspoon ground cumin. Slowly stream in 1/4 cup of olive oil, whisking constantly to emulsify.
Crumble 8 oz feta in a large bowl. Add 3 tablespoons of dressing and mix gently to combine. Set aside and let marinate for at least an hour.
To make salad, halve 1 pint of cherry tomatoes, dice 1 cucumber in bite-sized pieces and roughly chop 1 jar of marinated artichokes. Add tomatoes, cucumber, artichokes, 1 can of drained and rinsed chickpeas and 1/2 cup of kalamata olives into bowl with marinated feta.
Stir everything to combine, adding 1-2 tablespoons of reserved dressing to coat.
Serve cold or at room temperature with extra dressing on the side.

Notes

You can replace the fresh herbs, with 1 teaspoon of dried dill and oregano if that's what you have available
This salad stays well in the fridge for a week. Keep any extra dressing on the side to keep the vegetables as fresh as possible

Prep Time: 10 minutes
Cook Time: 1 hr
Category: Salad
Cuisine: Greek

Keywords: greek salad, meal prep