Greek Salad with Honey Dressing
Yield Small Salad for 4, or Main Salad for 2
Prep Time 15 Minutes
Total Time 15 Minutes
- 1 English cucumber, diced
- 1 large tomato, seeded and diced
- ¼ cup red onion, sliced
- 1 bell pepper, diced
- ½ cup olives, sliced
- ¼ cup pepperoncini peppers, sliced
- ½ cup feta cheese, crumbled
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ lemon, zested and juiced
- 1 tsp dijon mustard
- 2 garlic cloves, minced
- 2 tsp Nate’s 100% Pure Honey
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
Toss together the cucumber, tomato, red onion, bell pepper, olives, pepperoncini and feta cheese in a large bowl. Set aside to make the dressing.
Combine dressing ingredients together in a small jar. To prevent separation, mix in a blender or with an immersion blender.
Pour your desired amount over the salad, then toss to combine.
For best results, make at least 6 hours ahead of time to let the flavors have time to mesh well together.