Description
A fresh and vibrant Greek Salad made with juicy tomatoes, crisp cucumber, red onion, green bell pepper, olives, and a generous block of feta cheese, all lightly dressed with olive oil and red wine vinegar. Simple, refreshing, and full of Mediterranean flavor.
Ingredients
Scale
- 4 medium ripe tomatoes, cut into large chunks
- 1 large cucumber, sliced into thick half moons
- 1 small red onion, thinly sliced
- 1 medium green bell pepper, sliced into strips
- 1 cup whole black olives, pitted
- 200 grams block feta cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Chill the serving bowl for 10 minutes if desired for a more refreshing result.
- In a large mixing bowl, combine tomatoes, cucumber, red onion, green bell pepper, and olives.
- Transfer the mixed vegetables to a wide serving bowl.
- Place the block of feta cheese on top of the vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
- Drizzle the dressing evenly over the salad.
- Sprinkle dried oregano over the feta and vegetables.
- Gently toss just before serving or break the feta at the table and serve immediately.
Notes
- Let the salad sit for 5 minutes before serving to allow flavors to blend.
- Soak sliced red onion in cold water for 5 minutes if you prefer a milder flavor.
- Taste before adding extra salt since feta and olives are naturally salty.
- Store leftovers in the refrigerator for up to 2 days. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Greek Salad, Mediterranean salad, fresh vegetable salad, feta salad, summer salad