Description
A vibrant, refreshing, and nutrient-dense traditional Mediterranean salad featuring crisp vegetables, briny Kalamata olives, and creamy feta cheese. Unlike modern versions, this authentic recipe skips the lettuce to highlight the fresh crunch of cucumbers and the sweetness of sun-ripened tomatoes. The entire dish is brought together by an aromatic, oregano-infused vinaigrette, capturing the authentic experience of a Greek island taverna in every bite.
Ingredients
4 Large ripe tomatoes, cut into wedges
1 Large English cucumber, sliced into thick half-moons
1 Small red onion, thinly sliced
1 Cup pitted Kalamata olives
200g Greek feta cheese block
1/3 Cup extra virgin olive oil
2 Tablespoons red wine vinegar (non-alcoholic)
1 Teaspoon dried oregano
Instructions
Wash all vegetables thoroughly under cold running water.
Slice tomatoes into large wedges.
Cut the English cucumber into thick half-moon shapes.
Peel and thinly slice the red onion; optional to soak in water for 10 minutes to reduce sharpness.
In a small glass jar, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano until emulsified.
Arrange tomatoes, cucumbers, onion, and olives in a large serving bowl.
Pour the dressing over the vegetables and toss gently.
Top with a large block of feta cheese or crumble by hand over the salad before serving.
Notes
Soaking sliced red onions in cold water for 10 minutes removes their raw bite while keeping them crunchy. For the best flavor, use a high-quality block of feta stored in brine rather than pre-crumbled varieties, which are often coated in anti-caking agents that affect texture. Serve immediately for optimal freshness.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg