Greek Salad with Feta and Olives
Crisp vegetables, creamy feta, and briny olives tossed with olive oil and oregano. A classic Mediterranean salad that's refreshing and deeply satisfying.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 4 medium Roma tomatoes
- 1 whole English cucumber
- ½ medium red onion
- 1 cup Kalamata olives, pitted
- 8 oz feta cheese, crumbled
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- 1
Cut the roma tomatoes into bite-sized chunks, removing excess seeds if desired to reduce watery dressing. Transfer to a large mixing bowl.
- 2
Cut the English cucumber in half lengthwise, then slice into half-moons about 0.5 inch thick. Slice the red onion into thin rings, then add both to the bowl with tomatoes.
- 3
Add the pitted Kalamata olives and crumbled feta cheese to the bowl, stirring gently to combine without breaking up the feta.
- 4
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until the mixture emulsifies slightly and becomes fragrant, about 30 seconds.
- 5
Pour the dressing over the salad and toss gently but thoroughly with a large spoon or salad server until all vegetables are evenly coated. Taste and adjust seasoning with additional salt or pepper if needed.
- 6
Let the salad rest for 5 minutes before serving to allow flavors to meld. Serve at room temperature or chilled, depending on preference.
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