Greek Village Salad with Crusty Bread
Crisp tomatoes, cucumbers, olives, and feta with a lemon-olive oil dressing, served alongside toasted bread. A no-cook meal that comes together in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
freshlightgreekmediterraneanvegetariangluten-freecrispycrunchy
Ingredients
- 2 medium Roma tomatoes
- 1 large cucumber
- ¾ cup Kalamata olives, pitted
- ½ cup feta cheese, cubed
- 1 whole lemon
- 3 tbsp olive oil
- 2 slices crusty bread
Instructions
- 1
Chop tomatoes into 1-inch chunks. Slice cucumber into half-moons.
- 2
Combine tomatoes, cucumber, olives, and feta in a large bowl.
- 3
Squeeze lemon juice over the salad, drizzle with olive oil, then toss gently.
- 4
Season with salt and black pepper to taste.
- 5
Toast or grill bread until edges are golden and crispy.
- 6
Serve salad with warm bread alongside.
Tools you’ll need
- large mixing bowl
- cutting board
- chef's knife
- toaster or grill
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