Classic Greek Village Salad
Crisp tomatoes, cucumbers, olives, and creamy feta with a simple lemon-oil dressing. No cooking required — just chop, toss, and serve in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
freshlightgreekmediterraneanvegetariangluten-freecheesecrispy
Ingredients
- 1 lb cherry tomatoes or large tomatoes
- 1 medium cucumber
- ¼ medium red onion
- ¾ cup Kalamata olives, pitted
- ¾ cup feta cheese, crumbled
- 3 tbsp lemon juice
- 4 tbsp extra virgin olive oil
Instructions
- 1
Chop tomatoes into bite-sized chunks; scoop out excess seeds if you like.
- 2
Cut cucumber in half lengthwise, scoop out seeds with a spoon, then chop into half-moons.
- 3
Thinly slice red onion and separate into rings.
- 4
Toss tomatoes, cucumber, onion, and olives in a large bowl with a pinch of salt.
- 5
Whisk lemon juice and olive oil; pour over the salad and toss until coated.
- 6
Top with crumbled feta and a grind of black pepper. Serve immediately.
Tools you’ll need
- cutting board
- large knife
- spoon
- large mixing bowl
- small bowl or jar
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