Description
A refreshing and nutrient-dense Mediterranean staple featuring crisp English cucumbers, fresh Roma tomatoes, briny Kalamata olives, and authentic block-style Greek feta. This salad relies on premium extra virgin olive oil and fragrant dried oregano for a vibrant, authentic flavor profile. It is a quick, whole-food dish that avoids complex preparation, making it an ideal choice for a healthy lunch or a vibrant side dish that celebrates fresh, quality ingredients in their purest form.
Ingredients
1 large English cucumber, sliced into thick half-moons
4 medium Roma tomatoes, cut into large wedges
1/2 cup Kalamata olives, pitted and whole
1/4 small red onion, thinly sliced against the grain
200g Greek feta, solid block
3 tbsp extra virgin olive oil
1 tsp dried oregano
Instructions
Wash all vegetables thoroughly under cold running water.
Chop the cucumber into half-moons approximately one inch thick.
Slice the tomatoes into uniform wedges.
Thinly shave the red onion.
Combine the cucumbers, tomatoes, onions, and olives in a large glass mixing bowl.
Drizzle the extra virgin olive oil over the vegetables.
Sprinkle the dried oregano generously over the mixture.
Place the block of feta cheese on top or cut it into large cubes.
Toss the salad lightly before serving.
Notes
Always use a brine-packed Greek feta block rather than pre-crumbled cheese to ensure better flavor and texture. Rub the dried oregano between your palms before adding to the salad to release the essential oils and enhance the aroma.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 195
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg