Description
A vibrant and refreshing Mediterranean classic, this authentic Greek salad relies on the quality of its fresh, seasonal ingredients. With no lettuce fillers, it features crisp English cucumbers, juicy vine-ripened tomatoes, briny kalamata olives, and creamy feta cheese. The homemade dressing of high-quality olive oil, red wine vinegar, and fragrant oregano perfectly coats the vegetables for a balanced, crunchy, and savory experience that is as healthy as it is delicious.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
1/2 cup pitted kalamata olives
200g feta cheese block
1/2 small red onion
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Sea salt to taste
Instructions
Wash and thoroughly dry all fresh vegetables.
Slice the tomatoes into wedges and the cucumber into half-moon slices.
Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness, then drain well.
Place the prepared vegetables and kalamata olives into a large salad serving bowl.
In a small bowl, whisk together the extra virgin olive oil, vinegar, and dried oregano until emulsified.
Drizzle the dressing over the salad and toss gently to coat.
Top with a thick slab or large chunks of feta cheese.
Season lightly with sea salt if needed and serve immediately.
Notes
Soaking the red onion helps remove the harsh bite, making it more palatable. Using a block of feta in brine ensures the cheese remains creamier and more flavorful than pre-crumbled versions. If you prefer a more subtle tang, you can substitute the vinegar for high-quality apple cider vinegar.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg