Description
A vibrant, refreshing salad featuring crisp cucumber, juicy tomatoes, sharp red onion, briny Kalamata olives, and creamy feta cheese. A zesty dressing of olive oil and red wine vinegar, seasoned with oregano, ties it all together for a rustic Mediterranean dish that’s perfect as a main or side.
Ingredients
2 large tomatoes
1 cucumber, chopped
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt to taste
Instructions
Chop tomatoes into large pieces
Cut cucumber into bite-sized chunks
Place red onion slices in a small bowl and cover with cold water for 10 minutes (to mellow the bite, optional)
Combine tomatoes, cucumber, and drained red onion in a large bowl
Add olives and crumbled feta cheese
Whisk together olive oil, vinegar, oregano, and salt to make the dressing
Pour dressing over the salad and gently toss to combine
Serve immediately or chill briefly before serving
Notes
Traditional Greek salad omits lettuce – the vegetables alone provide sufficient structure
Use high-quality sheep’s milk feta if possible for authentic flavor
For best texture, add dressing just before serving
Salad is best consumed the same day but can be stored in an airtight container for 1 day
- Prep Time: 15
- Category: Dinner
- Method: Chopping, Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg