Greek Salad
Crisp vegetables, creamy feta, and briny olives tossed with a simple lemon-olive oil dressing. A Mediterranean classic that comes together in 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 214
- Protein
- 6g
freshlightmediterraneangreekvegetariancrispycreamyweeknight
Ingredients
- 1 large cucumber, diced into 3/4-inch pieces
- 2 medium Roma tomatoes, diced into 3/4-inch pieces
- ½ small red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- ¾ cup crumbled feta cheese
- 1 whole lemon (juiced)
- 3 tbsp extra-virgin olive oil
- 1 pinch salt and pepper
Instructions
- 1
Dice cucumber and tomatoes into 3/4-inch pieces. Slice red onion into thin half-moons.
- 2
Transfer cucumber, tomatoes, onion, olives, and feta to a large bowl.
- 3
Drizzle lemon juice and olive oil over the salad.
- 4
Season with salt and pepper. Toss gently to combine.
- 5
Serve immediately or let sit 5 minutes for flavors to meld.
Tools you’ll need
- cutting board
- sharp knife
- large mixing bowl
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