Description
A fresh and vibrant Traditional Greek Salad made with crisp vegetables, briny olives, and thick slices of feta cheese, dressed simply with olive oil and oregano.
Ingredients
3 medium ripe tomatoes, cut into wedges
1 large cucumber, sliced into thick half-moons
1 small red onion, thinly sliced
1 small bell pepper, thinly sliced (optional)
100 g feta cheese block
10–12 Kalamata olives, whole or pitted
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Salt to taste
Instructions
- Cut the tomatoes into wedges and slice the cucumber into thick half-moons.
- Thinly slice the red onion and soak it in cold water for about 5 minutes, then drain well.
- If using bell pepper, slice it thinly.
- Arrange the tomatoes, cucumber, onion, and bell pepper in a serving bowl or platter.
- Scatter the Kalamata olives evenly over the vegetables.
- Place one or two thick slices of feta cheese on top without crumbling.
- Sprinkle dried oregano and a light pinch of salt over the salad.
- Drizzle generously with extra virgin olive oil.
- Let the salad rest for 5–10 minutes at room temperature before serving.
Notes
Add a splash of red wine vinegar for extra brightness if desired.
Use additional bell pepper for more crunch and sweetness.
Leave feta in thick slices for a traditional presentation.
Best served fresh; store leftovers in the refrigerator for up to 1 day.
Serve with crusty bread, grilled meats, or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
