Description
A vibrant, authentic Mediterranean Greek salad that celebrates the pure, crisp flavors of garden-fresh vegetables. By keeping vegetables in hearty chunks and dressing them in a simple emulsion of cold-pressed olive oil, fresh lemon juice, and fragrant oregano, this salad delivers a perfect textural balance. Topped with crumbled feta and salty Kalamata olives, it is an easy, no-heat dish perfect for any occasion.
Ingredients
1 large English cucumber, chopped into chunks
4 medium Roma tomatoes, diced
1/2 cup Kalamata olives, pitted and halved
1/2 small red onion, thinly sliced
6 ounces feta cheese, block form preferred
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried Greek oregano
Instructions
Wash all vegetables thoroughly under cold running water.
Slice the English cucumber into thick chunks.
Dice the Roma tomatoes into uniform pieces.
Slice the red onion into thin slivers.
Combine the chopped vegetables and pitted Kalamata olives in a large glass mixing bowl.
Whisk the extra virgin olive oil, fresh lemon juice, and dried oregano together in a small bowl until emulsified.
Pour the dressing over the vegetables and toss gently to coat.
Top with crumbled feta cheese before serving.
Notes
Use a block of feta cheese rather than pre-crumbled to ensure better texture and flavor. Keep the vegetables chilled before assembly for a crisper salad. Serve immediately or let stand for 10 minutes to allow the flavors to meld.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg