Classic Greek Salad

A vibrant Greek salad in a white ceramic bowl featuring chunks of red tomatoes, green cucumbers, purple onions, black Kalamata olives, and white feta cheese, drizzled with golden olive oil and garnished with fresh oregano on a blue and white checkered tablecloth

15 minutes

4 servings

Easy

VegetarianGluten-FreeLow CarbMediterranean

Ingredients

4 large tomatoes, cut into wedges

1 large cucumber, sliced

1 medium red onion, thinly sliced

1 cup Kalamata olives

6 oz feta cheese, crumbled

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

Nutrition Facts

Per 4 servings

Calories245 kcal

Protein8 g

Carbohydrates12 g

Fat20 g

Fiber4 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare the Vegetables

Cut tomatoes into wedges and place in a large mixing bowl. Slice cucumber into thick rounds, then cut each round in half. Thinly slice the red onion into half-moons. Add cucumber and onion to the bowl with tomatoes.

Pro Tip:

Use ripe but firm tomatoes for the best texture and flavor

Make the Dressing

In a small bowl, whisk together olive oil and red wine vinegar. Add dried oregano, salt, and black pepper to taste. Whisk until well combined and the dressing is emulsified.

Pro Tip:

Use high-quality extra virgin olive oil for the best authentic Greek flavor

Assemble the Salad

Add Kalamata olives to the vegetables and gently toss to combine. Crumble feta cheese over the top of the salad. Drizzle the dressing evenly over all ingredients.

Pro Tip:

Don't toss too vigorously to keep the feta cheese from breaking apart completely

Final Seasoning and Serve

Gently toss the salad to distribute the dressing without breaking up the feta too much. Taste and adjust seasoning with additional salt, pepper, or oregano as needed. Serve immediately or chill for 15 minutes to let flavors meld.

Pro Tip:

This salad is best served fresh but can be refrigerated for up to 2 hours before serving