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Fresh Mediterranean Greek Salad Recipe for Healthy Eating

Fresh Mediterranean Greek Salad


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  • Author: Samantha Jones
  • Total Time: 15
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A quintessentially crisp and vibrant authentic Greek salad that celebrates fresh, raw vegetables. This heart-healthy dish combines thick-cut English cucumbers, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese, all tossed in a high-quality olive oil and oregano dressing. By omitting lettuce, the textures remain firm and refreshing, making this the perfect side dish for outdoor gatherings or a light, nutritious lunch. It is simple, quick to prepare, and packed with traditional Mediterranean flavors.


Ingredients

Scale

1 large English cucumber, cut into thick half-moons
2 cups cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
1/4 cup red onion, thinly sliced
1 cup feta cheese, block form preferred
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon dried oregano


Instructions

Wash all vegetables thoroughly under cold running water.
Slice the English cucumber into half-moon shapes about a quarter-inch thick.
Halve the cherry tomatoes with a sharp paring knife.
Thinly slice the red onion and soak in ice water for ten minutes to temper the bite, then drain well.
In a large serving bowl, combine the prepared cucumber, tomatoes, olives, and onions.
Add the crumbled or cubed feta cheese on top.
Whisk together the olive oil, apple cider vinegar, and dried oregano.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or let rest for ten minutes to allow the flavors to marry.

Notes

Always use a block of feta rather than pre-crumbled cheese to ensure better texture and less saltiness. If you prefer a milder flavor, soak the onions longer in the ice water. The salad is best served at room temperature or slightly chilled, but avoid refrigerating for too long to keep the tomato texture optimal.

  • Prep Time: 15
  • Category: Trends Recipes
  • Method: Raw
  • Cuisine: Greek

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 210
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 25mg