Greek Salad
If you’re looking for a light, fresh, and super easy dish that doesn’t need cooking, Greek salad is one of my go-to choices. I love how it comes together in just a few minutes, with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta cheese.
Equipment
- Cutting board
- Sharp Knife
- Mixing Bowl
- Salad tongs or large spoon
- Measuring spoons
Ingredients
- 3 medium tomatoes cut into wedges
- 1 cucumber sliced (peel if you prefer)
- 1/2 red onion thinly sliced
- 1 green bell pepper sliced (optional)
- 1/2 cup Kalamata olives whole or pitted
- 1/2 cup feta cheese cut into cubes or crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Cut each tomato into wedges. Aim for about 6 to 8 wedges per tomato depending on size.
- Slice the cucumber into thin rounds. If you prefer, you can peel the cucumber first to remove the skin, but it’s totally optional.
- Slice the onion very thinly. If you find raw onions too sharp, soak the slices in cold water for 10 minutes to mellow the flavor.
- Slice the green bell pepper into strips or rings. This adds some crunch and color, but it’s totally up to you whether you want to include it.
- Pro Tip: When slicing tomatoes, be gentle to avoid squashing them. A serrated knife (like a bread knife) can help you slice through without crushing.
Step 2: Combine All the Vegetables
- Add the sliced tomatoes, cucumber, red onion, and bell pepper (if using) into a large mixing bowl.
- Toss the vegetables gently with your hands or a spoon. Be careful not to crush the tomatoes or tear the cucumber slices.
Step 3: Add the Olives and Feta
- Toss in the Kalamata olives. If they’re not pitted, be sure to remove the pits beforehand.
- Break the feta cheese into large cubes or crumble it on top of the salad, depending on your preference. Don’t worry about being perfect — this is a rustic salad, so imperfections make it better!
- Pro Tip: For a more indulgent Greek salad, you can also add extra feta or use a bit of the brine to drizzle over the salad for more flavor.
Step 4: Dress the Salad
- Drizzle the olive oil over the salad, followed by the red wine vinegar.
- Sprinkle the dried oregano evenly over the salad, and then season with salt and black pepper to taste.
- Pro Tip: For an even distribution of the oil and vinegar, whisk them together in a small bowl first before pouring over the salad.
Step 5: Toss and Serve
- Gently toss everything together using salad tongs or a large spoon. Be sure to coat all the veggies in the dressing, but don’t over-mix — some feta should remain in large chunks.
- Serve immediately, or chill for about 15-20 minutes if you want the flavors to meld together a bit.
- Pro Tip: If you’re making this ahead of time, keep the dressing separate until just before serving to prevent the vegetables from getting soggy.
Notes
Nutritional Value (Per Serving)
- Calories: ~220–250 kcal
- Protein: ~5–6g
- Fat: ~18g
- Carbohydrates: ~10–12g
- Fiber: ~2–3g
- Sugar: ~5g
- Sodium: ~450–600mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.