Description
Experience the vibrant, sun-drenched flavors of the Mediterranean with this authentic Greek salad. Featuring a crisp, lettuce-free mix of fresh cucumbers, juicy tomatoes, sharp red onions, and briny kalamata olives, it is elevated by a generous portion of high-quality feta cheese. Drizzled with premium extra virgin olive oil and aromatic oregano, this nutrient-dense dish is the perfect light and refreshing side for any meal.
Ingredients
1 large English cucumber, sliced into half-moons
4 medium Roma tomatoes, chopped into chunks
0.5 cup Kalamata olives, pitted and halved
0.25 cup red onion, thinly sliced
6 ounces feta cheese block, cubed
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Instructions
Wash the cucumbers and tomatoes thoroughly under cool running water.
Chop the tomatoes into bite-sized wedges or cubes.
Slice the English cucumber into half-moons approximately one-quarter inch thick.
Thinly slice the red onion using a sharp knife.
Combine the prepared cucumber, tomatoes, red onion, and halved olives in a large serving bowl.
Add the cubed feta cheese on top.
Drizzle the extra virgin olive oil over the salad.
Sprinkle with dried oregano and toss gently before serving.
Notes
Using a block of feta instead of pre-crumbled cheese yields a creamier texture and more authentic flavor. For the best taste, let the salad sit for 10 minutes before serving to allow the salt from the olives and feta to season the vegetables naturally.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg