10-Min Greek Salad with Crispy Feta
Crispy-edged feta cubes meet ripe tomatoes, cucumber, and briny olives in a bright lemon-oil dressing. No cooking required — just chop, toss, and eat.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 8 oz feta cheese, cubed
- 1 lb ripe tomatoes, cut into 1-inch chunks
- 1 large cucumber, seeded and cut into 1-inch pieces
- ¾ cup Kalamata olives, pitted
- ¼ cup red onion, thinly sliced
- 1 lemon lemon (juiced) + extra virgin olive oil + dried oregano
Instructions
- 1
Pat feta cubes dry with a paper towel. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering.
- 2
Add feta and cook without stirring for 2–3 minutes until edges turn golden brown. Transfer to a plate.
- 3
Combine tomatoes, cucumber, olives, and red onion in a large bowl. Whisk 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp oregano, salt, and pepper in a small bowl.
- 4
Pour dressing over salad, toss gently to combine, and let sit for 2 minutes so flavors meld.
- 5
Top with warm crispy feta cubes and drizzle with any pan oil. Serve immediately.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- 12-inch skillet
- paper towels
- chef's knife
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
