Layered Greek Salad Stacks by @cleanfoodcrush

15 min

4 servings

🍅

600 g

Beefsteak or heirloom tomatoes

🧅

70 g

Red onion

🥒

300 g

English cucumber

🫑

150 g

Yellow bell pepper

🫒

75 g

Greek olives

🧀

75 g

Feta cheese

🫒

60 ml

Extra-virgin olive oil

🍇

30 ml

Red wine vinegar

🍋

15 ml

Lemon juice

🌼

10 ml

Dijon mustard

🌿

2 g

Dried oregano

🧄

0.8 g

Garlic powder

🧂

1.5 g

Sea salt

⚫

0.5 g

Black pepper

  1. Wash
    • beefsteak or heirloom tomato
    • red onion
    • English cucumber

    Wash and dry all vegetables thoroughly.

  2. Slice
    • beefsteak or heirloom tomato

    Slice the 2 tomatoes into thick, even rounds.

  3. Slice
    • red onion

    Thinly slice the 1 small red onion into half-moons.

  4. Cut
    • English cucumber
    • yellow bell pepper

    Cut the cucumber into thin rounds and cut the bell pepper into 1/2-inch-thick rings.

  5. Halve
    • Kalamata olives
    • feta cheese

    Halve the 1/2 cup Kalamata olives and crumble the 1/2 cup feta cheese if needed.

  6. Add
    • extra-virgin olive oil
    • red wine vinegar
    • fresh lemon juice

    Add 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 tablespoon lemon juice to a small bowl.

  7. Add
    • Dijon mustard
    • dried oregano

    Add Dijon mustard, dried oregano, garlic powder, sea salt, and black pepper to the dressing bowl.

  8. Whisk
    • extra-virgin olive oil
    • red wine vinegar
    • fresh lemon juice

    Whisk the dressing until emulsified and evenly combined.

  9. Place
    • beefsteak or heirloom tomato

    Place one tomato round in the center of each of 4 serving plates.

  10. Layer
    • English cucumber
    • red onion
    • Beefsteak or heirloom tomatoes

    Layer cucumber rounds and red onion over each tomato base.

  11. Add
    • yellow bell pepper
    • Kalamata olives

    Add bell pepper rings and halved Kalamata olives to each stack.

  12. Top
    • feta cheese
    • extra-virgin olive oil
    • red wine vinegar

    Top each stack with crumbled feta and drizzle with the prepared Greek dressing.

  13. Serve
    • Beefsteak or heirloom tomatoes
    • Red onion
    • English cucumber

    Serve immediately while the vegetables are crisp and the stacks remain neatly layered.

Layered Greek Salad Stacks by @cleanfoodcrush

15 min

4 servings

🍅

600 g

Beefsteak or heirloom tomatoes

🧅

70 g

Red onion

🥒

300 g

English cucumber

🫑

150 g

Yellow bell pepper

🫒

75 g

Greek olives

🧀

75 g

Feta cheese

🫒

60 ml

Extra-virgin olive oil

🍇

30 ml

Red wine vinegar

🍋

15 ml

Lemon juice

🌼

10 ml

Dijon mustard

🌿

2 g

Dried oregano

🧄

0.8 g

Garlic powder

🧂

1.5 g

Sea salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/13

    Wash and dry all vegetables thoroughly.

    🍅beefsteak or heirloom tomato
    🧅red onion
    🥒English cucumber
    🫑yellow bell pepper
    🪵cutting board

  2. Step 2/13

    Slice the 2 tomatoes into thick, even rounds.

    🍅beefsteak or heirloom tomato
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Thinly slice the 1 small red onion into half-moons.

    🧅red onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Cut the cucumber into thin rounds and cut the bell pepper into 1/2-inch-thick rings.

    🥒English cucumber
    🫑yellow bell pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Halve the 1/2 cup Kalamata olives and crumble the 1/2 cup feta cheese if needed.

    🫒Kalamata olives
    🧀feta cheese
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Add 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 tablespoon lemon juice to a small bowl.

    🫒extra-virgin olive oil
    🍇red wine vinegar
    🧃fresh lemon juice
    🥣small mixing bowl
    🥄measuring spoons

  7. Step 7/13

    Add Dijon mustard, dried oregano, garlic powder, sea salt, and black pepper to the dressing bowl.

    🌼Dijon mustard
    🌿dried oregano
    🧄garlic powder
    🧂sea salt
    ⚫black pepper
    🥣small mixing bowl
    🥄measuring spoons

  8. Step 8/13

    Whisk the dressing until emulsified and evenly combined.

    🫒extra-virgin olive oil
    🍇red wine vinegar
    🧃fresh lemon juice
    🌼Dijon mustard
    🌿dried oregano
    🧄garlic powder
    🧂sea salt
    ⚫black pepper
    🥣small mixing bowl
    🥄whisk

  9. Step 9/13

    Place one tomato round in the center of each of 4 serving plates.

    🍅beefsteak or heirloom tomato
    🍽️serving plates

  10. Step 10/13

    Layer cucumber rounds and red onion over each tomato base.

    🥒English cucumber
    🧅red onion
    🍽️serving plates

  11. Step 11/13

    Add bell pepper rings and halved Kalamata olives to each stack.

    🫑yellow bell pepper
    🫒Kalamata olives
    🍽️serving plates

  12. Step 12/13

    Top each stack with crumbled feta and drizzle with the prepared Greek dressing.

    🧀feta cheese
    🫒extra-virgin olive oil
    🍇red wine vinegar
    🧃fresh lemon juice
    🌼Dijon mustard
    🌿dried oregano
    🧄garlic powder
    🧂sea salt
    ⚫black pepper
    🍽️serving plates
    🥣small mixing bowl

  13. Step 13/13

    Serve immediately while the vegetables are crisp and the stacks remain neatly layered.

    🍽️serving plates

Composition

Ingredients

Types

Vegetables, Dairy, Oils, Vinegar, Condiments, Herbs, Spices, Seasonings

Ingredients

Beefsteak or heirloom tomatoes, Red onion, English cucumber, Yellow bell pepper, Greek olives, Feta cheese, Extra-virgin olive oil, Red wine vinegar, Lemon juice, Dijon mustard, Dried oregano, Garlic powder, Sea salt, Black pepper

Notes

Beefsteak or heirloom tomatoes (large), Red onion (small, thinly sliced), English cucumber (or large garden cucumber, cut into thin rounds), Yellow bell pepper (cut into 1/2 inch thick rings), Greek olives (such as Kalamata, halved), Feta cheese (crumbled), Extra-virgin olive oil (high quality), Lemon juice (fresh squeezed), Garlic powder (or fresh minced garlic)

Allergens

Milk, Sulfites, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-carbohydrate, Mediterranean diet

Calories

230 kcal

Macro nutrients

Protein: 5g, Total fat: 19g, Saturated fat: 4g, Carbohydrates: 12g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 390mg, Sodium: 620mg, Iron: 1.4mg

Vitamins

Vitamin C: 65mg, Vitamin A: 130mcg RAE, Vitamin K: 25mcg, Folate: 50mcg DFE

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, small mixing bowl, whisk, measuring spoons, measuring cup, serving plates

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Lunch, Dinner, Summer, Picnic, Potluck, Entertaining

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crisp, Juicy, Creamy, Tender

Flavors

Tangy, Salty, Briny, Fresh, Herbaceous, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-containing salad out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible,Reassemble before serving for best texture), freezer : 0 min (Not recommended because fresh vegetables and feta lose texture after freezing)