Greek Village Salad with Crispy Bread
Tomatoes, cucumber, red onion, Kalamata olives, and creamy feta tossed with a simple lemon-olive oil dressing. Serve with crusty bread for soaking up every drop.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
freshlightgreekvegetariancheesecrispycreamyweeknight
Ingredients
- 2 medium, cut into wedges tomatoes
- 1 large, cut into chunks cucumber
- ¼ small, thinly sliced red onion
- ¾ cup, pitted Kalamata olives
- 6 oz, cubed feta cheese
- 1 juiced lemon
- 3 tbsp olive oil
- 1 loaf, sliced and toasted crusty bread
Instructions
- 1
Toast bread slices in a skillet over medium-high heat, 90 seconds per side, until golden and crispy.
- 2
Combine tomatoes, cucumber, red onion, olives, and feta in a large bowl.
- 3
Whisk lemon juice and olive oil together in a small bowl. Season with salt and pepper to taste.
- 4
Pour dressing over salad and toss gently to coat, keeping feta chunks mostly intact.
- 5
Divide salad between plates. Serve immediately with warm toasted bread on the side.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- 12-inch skillet
- whisk
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