Description
This authentic Greek salad brings together crisp vegetables, tangy feta, and briny Kalamata olives in a simple yet flavorful combination. A perfect light meal or side dish that captures the essence of Mediterranean cuisine with minimal preparation.
Ingredients
Scale
- 4 large ripe tomatoes, cut into wedges
- 1 large English cucumber, sliced into thick half-moons
- 1 red onion, thinly sliced
- 1 green bell pepper, seeded and sliced
- 200g authentic Greek feta cheese (in a block, not crumbled)
- 16–20 Kalamata olives
- 2 teaspoons dried oregano
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Wash and prepare all vegetables. Cut tomatoes into wedges, cucumber into half-inch slices, red onion into thin half-moons, and bell pepper into strips.
- Combine the tomatoes, cucumber, red onion, and bell pepper in a large bowl, tossing gently to mix.
- Add the Kalamata olives and cut the feta cheese into 1-inch cubes, placing them on top of the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper to taste.
- Drizzle the dressing evenly over the salad.
- Sprinkle dried oregano over the entire salad, crushing it lightly between your fingers as you do.
- Allow the salad to rest for 5-10 minutes before serving for flavors to meld together.
Notes
- For authentic flavor, use Greek sheep’s milk feta and genuine Kalamata olives.
- The salad is best dressed right before serving to maintain crispness.
- Soaking sliced red onions in ice water for 10 minutes before adding them to the salad will reduce their sharpness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek salad, fresh salad recipes, Mediterranean diet, vegetarian salad, feta cheese, Kalamata olives, no-cook recipes, healthy salad, low-carb