Description
Fresh, crisp, and bursting with Mediterranean flavor, this Greek salad blends juicy tomatoes, crisp cucumbers, briny olives, and creamy feta into a quick, vibrant dish worthy of seconds.
Ingredients
Tomatoes – ripe and juicy, preferably heirloom or Roma
English cucumber – halved and sliced into half moons
Red onion – thinly sliced and soaked in vinegar
Kalamata olives – pitted for easier eating
Feta cheese – block feta in brine, crumbled
Extra virgin olive oil – best quality available
Red wine vinegar – or lemon juice as substitute
Dried Greek oregano
Salt and cracked black pepper
Instructions
1. Cut large tomatoes into bite-sized chunks. Slice cucumber in half, then into half-moons. Slice red onion thinly.
2. In a bowl, toss tomatoes, cucumber, and onion. Add a handful of Kalamata olives.
3. Drizzle generously with olive oil and red wine vinegar.
4. Sprinkle with dried oregano, flaky salt, and cracked pepper.
5. Top with large crumbles of feta cheese.
6. Chill for 10 minutes before serving, or serve immediately at room temperature.
Notes
Rubbing feta with olive oil and oregano before crumbling adds a luxurious touch.
Add chickpeas or grilled shrimp for extra protein.
To keep plant-based, substitute vegan cheese for feta.
Pairs beautifully with grilled lamb skewers, lemon potatoes, or as a topping for quinoa.
Store leftovers up to 2 days in airtight container.
For next-day spin, add orzo for a Greek pasta salad variant.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Greek salad, traditional, easy, healthy, Mediterranean