Description
Experience the true essence of summer with this authentic Greek salad. By omitting lettuce and relying on high-quality, thick-cut vine-ripened tomatoes, crisp cucumbers, briny kalamata olives, and a singular slab of premium creamy feta, this recipe delivers a bold, rustic Mediterranean experience. The simple herb vinaigrette of cold-pressed extra virgin olive oil and tangy vinegar lets the fresh ingredients shine in every refreshing bite.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
1/2 medium red onion
1/2 cup pitted kalamata olives
7 ounces feta cheese block
1 teaspoon dried Greek oregano
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Instructions
Wash all vegetables thoroughly under cold running water.
Chop tomatoes into large, bite-sized wedges.
Partially peel the cucumber and slice into thick 1-inch semi-circles.
Slice the red onion into very thin slivers.
Combine the prepared vegetables in a large, shallow salad bowl.
Add the kalamata olives to the vegetable mixture.
Carefully place the slab of feta cheese on top of the salad.
Drizzle the entire dish with extra virgin olive oil and red wine vinegar.
Sprinkle with dried oregano and serve immediately.
Notes
For the best flavor, use high-quality block feta rather than pre-crumbled versions to maintain the intended texture. Use heirloom tomatoes when in season for the most authentic flavor profile. The salad is best served immediately after dressing to prevent the vegetables from softening.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 240
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg