Description
Experience the vibrant, refreshing essence of the Aegean with this classic Greek salad. By skipping heavy fillers, this dish highlights the crisp texture of English cucumbers and the juicy sweetness of vine-ripened tomatoes. Perfectly balanced with briny kalamata olives, creamy block feta, and a tangy extra virgin olive oil vinaigrette, it is the ultimate simple side dish for any summer meal.
Ingredients
1 large English cucumber, chopped into medium chunks
4 medium Roma tomatoes, wedged
1/2 cup pitted Kalamata olives
1 block feta cheese, cubed
1/4 cup red onion, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar (alcohol-free substitute for red wine vinegar)
1 teaspoon dried Greek oregano
Instructions
Wash the cucumbers and tomatoes thoroughly and pat completely dry.
Chop the cucumbers into bite-sized chunks and wedge the tomatoes.
In a large serving bowl, combine the prepared cucumbers, tomatoes, red onion, and Kalamata olives.
Whisk together the extra virgin olive oil, apple cider vinegar, and dried oregano in a small bowl.
Pour the dressing over the vegetables and toss gently to coat evenly.
Top with chunks of authentic block feta cheese to serve.
Notes
Ensure the vegetables are completely dry after washing to prevent the salad from becoming watery. Serve immediately for the best texture, as the salt in the feta and olives will draw out moisture over time.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg