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–+ servings
Greek Salad Recipe

Greek Salad

Bright, crunchy Mediterranean flavors—no oven needed, healthy twist! This Greek Salad Recipe brings together fresh vegetables, creamy feta cheese, briny olives, and a simple olive oil dressing for a fast, nutritious dish.
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Prep Time 15 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 3 cups ripe tomatoes cut into wedges (heirloom or vine-ripe)
  • 2 cups cucumber sliced into half-moons (English or Persian)
  • 1/2 cup red onion thinly sliced (soaked in cold water for milder taste)
  • 3 oz feta cheese crumbled (use full-fat Greek feta for creaminess)
  • 1/2 cup Kalamata olives pitted (look for extra-virgin-packed)
  • 2 tbsp extra-virgin olive oil choose a robust Tuscan or Spanish variety
  • 1 tbsp red wine vinegar or fresh lemon juice for a citrus twist
  • 1 tsp dried oregano or fresh oregano leaves, finely chopped
  • sea salt and black pepper pinch of each

Instructions
 

  • Slice tomatoes into wedges, cucumbers into half-moons, and onions into thin rings—draining them briefly in a colander.
  • Arrange tomatoes, cucumber, and red onion in a large shallow bowl.
  • Scatter Kalamata olives evenly, then sprinkle crumbled feta cheese on top.
  • Combine olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper; shake or whisk until emulsified.
  • Drizzle the dressing over the salad. Gently toss to mix ingredients.
  • Let the salad rest for 5 minutes at room temperature, then serve.

Notes

Choose firm cucumbers without blemishes for best crunch. Use rosemary if fresh oregano isn’t available. Soak red onion in ice water for 10 minutes for a milder taste.

Nutrition

Calories: 150kcal
Keyword Gluten-Free, Greek Salad, Healthy, Low-Carb, Vegetarian
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