Description
This Authentic Mediterranean Greek Salad is a vibrant mix of fresh cucumbers, juicy tomatoes, briny Kalamata olives, red onion, and creamy feta cheese. Tossed with a simple olive oil and vinegar dressing and topped with oregano, it’s a refreshing, no-cook dish perfect for any meal — light, crisp, and full of Mediterranean flavor.
Ingredients
2 cups cherry tomatoes, halved
1 large cucumber, sliced (or 2 Persian cucumbers)
1 small red onion, thinly sliced
1 cup Kalamata olives, pitted
6 ounces feta cheese, cut into cubes
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Wash and dry all vegetables thoroughly.
2. Slice cucumber into thin rounds or half-moons. Halve the cherry tomatoes and thinly slice the red onion.
3. In a large salad bowl, combine cucumbers, tomatoes, and onions.
4. Add Kalamata olives and carefully place in the cubed feta cheese.
5. In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
6. Drizzle the dressing over the salad right before serving.
7. Gently toss to combine without breaking up the feta too much.
8. Garnish with extra oregano or black pepper if desired. Serve immediately.
Notes
For best flavor, use feta cheese in brine and cut it into cubes — not crumbled feta.
Soak red onions in ice water for 10 minutes if you want a milder bite.
Store leftovers undressed for up to 2 days to keep vegetables crisp.