Description
This authentic Greek salad is a fresh and flavorful Mediterranean dish, featuring juicy tomatoes, crisp cucumbers, red onions, Kalamata olives, and creamy feta cheese. Tossed in a simple yet delicious olive oil and red wine vinegar dressing, it’s a perfect light meal or side dish. This salad is naturally gluten-free, vegetarian, and packed with nutrients, making it a healthy and satisfying option for any occasion.
Ingredients
For the Salad
- 4 ripe tomatoes, cut into wedges
- 1 cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- 6 oz feta cheese, cut into small cubes or crumbled
- 1 green bell pepper, thinly sliced (optional)
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp sea salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp lemon juice (optional, for extra tang)
Instructions
Prepare the Vegetables
- Wash and chop the tomatoes, cucumber, and bell pepper into bite-sized pieces.
- Thinly slice the red onion and soak it in cold water for 10 minutes to reduce sharpness. Drain before using.
Assemble the Salad
- In a large mixing bowl, combine the tomatoes, cucumber, bell pepper, and red onion.
- Add the Kalamata olives and feta cheese on top.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- Add lemon juice if you prefer a more citrusy dressing.
Toss and Serve
- Drizzle the dressing over the salad.
- Gently toss the ingredients to coat them evenly. Be careful not to break the feta too much.
- Let the salad sit for 10 minutes before serving to allow the flavors to blend.
Enjoy
- Serve immediately as a side dish or light meal, paired with grilled meats, fresh pita, or seafood.
Notes
- For a vegan version, substitute feta with a plant-based cheese alternative.
- For extra crunch, add roasted chickpeas or toasted nuts.
- To make it a full meal, top with grilled chicken, shrimp, or quinoa.
- Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Greek, Mediterranean