Greek Salad
A refreshing Greek salad bursting with Mediterranean flavors, made with ripe tomatoes, crisp cucumbers, tangy feta, and salty olives, all ready in just 10 minutes.
Ingredients
Vegetables
- 3 medium ripe tomatoes, wedged Fresh and juicy
- 1 large English cucumber, sliced For crunch
- ½ medium red onion, thinly sliced Adds sharpness
Other Ingredients
- ½ cup Kalamata olives Briny flavor
- 200 g (7 oz) feta cheese (block) Creamier and more authentic texture
- ¼ cup extra-virgin olive oil Generously drizzle for flavor
- 1 tbsp red wine vinegar (optional) Add for tanginess
- 1 tsp dried oregano Classic Greek herb
- To taste sea salt & black pepper
Instructions
Preparation
- Wash and dry the tomatoes and cucumber.
- Cut tomatoes into wedges or large chunks.
- Slice cucumber into half-moons or rounds.
- Thinly slice the red onion.
Combining Ingredients
- Place all vegetables in a large bowl.
- Add Kalamata olives.
- Gently toss without crushing the tomatoes.
Adding Feta and Seasoning
- Place the block of feta on top (do not crumble).
- Drizzle generously with olive oil.
- Sprinkle oregano, salt, and pepper. Add a splash of red wine vinegar if desired.
Serving
- Serve immediately as a side dish or with warm pita or grilled meats.
Notes
Use fresh, ripe tomatoes for juiciness. Stick with block feta for the best texture. Don’t overmix to keep it rustic. Serve cold for the best taste.