Greek Salad That Slaps
Crisp tomatoes, cucumbers, creamy feta, and briny olives tossed in a lemony olive oil dressing. No cooking required — just slice, toss, and taste summer.
- Total time
- 10 min
- Servings
- 4
- Calories
- 215
- Protein
- 6g
freshlightcasualgreekvegetariangluten-freecrispycreamy
Ingredients
- 1.5 lb tomatoes (Roma or heirloom), cut into chunks
- 1 large cucumber, cut into 1-inch chunks
- ¼ medium red onion, thinly sliced
- ¾ cup feta cheese, crumbled
- ¾ cup Kalamata olives, pitted
- 3 tbsp extra-virgin olive oil (for dressing)
- 1 whole lemon, juiced
Instructions
- 1
Combine tomatoes, cucumber, onion, feta, and olives in a large bowl.
- 2
Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until combined.
- 3
Pour dressing over salad and toss gently until everything is coated.
- 4
Taste and adjust salt or lemon juice as needed. Serve immediately.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- whisk
- cutting board
- chef's knife
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