Description
Experience the authentic, crisp flavors of a traditional Mediterranean Greek salad. This recipe skips the lettuce, focusing on high-quality cucumbers, juicy Roma tomatoes, thinly sliced red onion, and salty Kalamata olives. Anchored by a block of creamy feta cheese and dressed in a simple emulsion of extra virgin olive oil and tangy red wine vinegar, this refreshing salad is the perfect side dish or light lunch. Let the flavors meld for ten minutes to create a delicious, savory juice that highlights the natural beauty of fresh garden ingredients.
Ingredients
2 large English cucumbers
4 medium Roma tomatoes
1/2 cup Kalamata olives, pitted and halved
1/2 small red onion
8 ounces block feta cheese
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried Greek oregano
Instructions
Wash all vegetables thoroughly under cold running water.
Slice the cucumbers into half-moons approximately one-quarter inch thick.
Cut the tomatoes into large wedges.
Thinly slice the red onion into uniform strips.
In a large bowl, combine the cucumbers, tomatoes, onions, and olives.
Whisk together the olive oil, red wine vinegar, and dried oregano in a small jar or bowl.
Drizzle the dressing over the vegetables and toss gently to coat.
Place the block of feta cheese on top of the salad or crumble it in large chunks.
Let the salad rest for ten minutes before serving to allow the flavors to develop.
Notes
Use block feta stored in brine for the best texture and creaminess. Resting the salad for at least ten minutes is essential for the ingredients to marinate and create the classic Mediterranean flavor base. Store any leftovers in an airtight container in the refrigerator for up to one day.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 salad bowl
- Calories: 240
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg