Greek Village Salad
Crisp tomatoes, cucumbers, olives, and creamy feta tossed with a punchy olive-oil-and-vinegar dressing. This is the real deal—no lettuce, just the good stuff.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
freshlightsimplegreekmediterraneanvegetariangluten-freecheese
Ingredients
- 4 medium ripe tomatoes
- 1 large cucumber
- ¾ cup kalamata olives
- 1 cup crumbled feta cheese
- ¼ medium red onion
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
Instructions
- 1
Cut tomatoes into chunks, removing excess seeds. Cut cucumber into half-moons.
- 2
Thinly slice the red onion and place in a large bowl with tomatoes, cucumber, and olives.
- 3
Whisk olive oil and red wine vinegar in a small bowl. Add a pinch of salt and black pepper.
- 4
Pour dressing over salad and toss gently to coat, about 20 times.
- 5
Top with crumbled feta cheese and a crack of black pepper. Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- large bowl
- small bowl
- whisk
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