Description
Experience the true essence of the Mediterranean with this authentic Greek salad. Crafted without lettuce, this vibrant dish focuses on the purity of vine-ripened tomatoes, crisp cucumbers, briny kalamata olives, and a sturdy block of creamy feta cheese. Finished with high-quality extra virgin olive oil and fragrant dried oregano, it creates a fresh and tradition-rich flavor profile that is both simple and sophisticated. Perfect as a standalone lunch or a healthy side dish.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
0.5 small red onion
0.5 cup kalamata olives (pitted)
200 grams Greek feta cheese (block form)
4 tbsp extra virgin olive oil
1 tsp dried oregano
Sea salt to taste
Instructions
Wash all produce thoroughly and dry completely with a clean towel.
Slice the tomatoes into large, bite-sized wedges.
Chop the cucumber into thick semi-circles with the skin left on.
Slice the red onion thinly and soak in cold water for 5-10 minutes to reduce the sharpness.
Combine tomatoes, cucumbers, and onions in a mixing bowl.
Add the pitted kalamata olives.
Place the block of feta cheese on top of the vegetables.
Drizzle the extra virgin olive oil over the entire salad.
Sprinkle with dried oregano and finish with sea salt to taste.
Notes
Always use room temperature tomatoes for the best flavor release. Rub the dried oregano between your palms before sprinkling to help release the essential oils. Always use a solid block of feta rather than pre-crumbled for superior texture and flavor.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg