Description
Experience the classic taste of the Mediterranean with this refreshing and vibrant Greek salad. Focusing on high-quality, crisp garden vegetables and authentic block feta, this traditional recipe skips the filler of lettuce to highlight the bold, natural flavors of vine-ripened tomatoes, cucumbers, and briny kalamata olives. Perfectly balanced with a simple, punchy olive oil dressing, it is the ultimate healthy side dish or a light, satisfying lunch that celebrates wholesome, seasonal ingredients.
Ingredients
4 large vine-ripened tomatoes, wedged
1 large English cucumber, sliced into half-moons
1/2 small red onion, thinly sliced
1 cup pitted Kalamata olives
8 ounces block Greek feta cheese in brine
1 tablespoon dried Greek mountain oregano
1/3 cup high-quality extra virgin olive oil
2 tablespoons red wine vinegar
Instructions
Wash all vegetables thoroughly under cold running water and pat dry.
Slice the tomatoes into hearty wedges.
Chop the English cucumber into uniform half-moon shapes.
Thinly slice the red onion and soak in a bowl of ice water for 5 minutes to mellow the flavor, then drain.
In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until emulsified.
Combine the prepared tomatoes, cucumbers, onions, and olives in a large serving bowl.
Place the block of feta cheese on top of the salad or cut into large, uniform cubes.
Drizzle the dressing over the vegetables and sprinkle generously with the dried oregano.
Toss gently just before serving to maintain the integrity of the vegetables.
Notes
Always use a block of feta kept in brine rather than pre-crumbled cheese, as it retains better moisture and flavor. Soaking the red onions in ice water is a crucial step to reduce their sharpness without losing the crunch. Store leftovers in an airtight container for up to 24 hours but expect the texture of the tomatoes to soften slightly over time.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg