Crispy Feta Greek Salad
Juicy tomatoes, crisp cucumbers, and briny olives tossed with a tangy lemon dressing and topped with salty feta. A 10-minute salad that tastes like a vacation in a bowl.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 7g
freshlightsimplegreekvegetariangluten-freecheesecrispy
Ingredients
- 4 whole Roma tomatoes, halved lengthwise and cut into thick wedges
- 1 whole English cucumber, cut into 1/2-inch chunks
- ¾ cup Kalamata olives, pitted and halved
- 6 oz Feta cheese, cut into 3/4-inch cubes
- 3 tbsp Lemon juice, fresh
- 3 tbsp Olive oil
Instructions
- 1
Cut tomatoes in half lengthwise, then into thick wedges so they hold their shape.
- 2
Cut cucumber into 1/2-inch chunks and add to a large bowl with tomatoes and olives.
- 3
Whisk together lemon juice, olive oil, and a pinch each of salt and pepper in a small bowl.
- 4
Pour dressing over vegetables and toss gently until coated, about 30 seconds.
- 5
Top with feta cubes and a few grinds of black pepper. Serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- large bowl
- small bowl
- whisk
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