Greek Village Salad with Lemon & Feta
Crisp tomatoes, cucumbers, olives, and creamy feta tossed in a bright lemon-olive oil dressing. No cooking required—just chop, dress, and serve with cold water.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 8g
Ingredients
- 2 large ripe tomatoes
- 1 medium cucumber
- ¼ medium red onion
- ¾ cup Kalamata olives
- ½ cup feta cheese, crumbled
- 1 whole lemon (juiced) + olive oil + oregano for dressing
Instructions
- 1
Chop tomatoes into large chunks, removing excess seeds and juice. Cut cucumber into half-moons.
- 2
Thinly slice the red onion and scatter it into a large bowl with the tomatoes and cucumber.
- 3
Add olives and crumbled feta to the bowl.
- 4
Squeeze lemon juice over everything, drizzle with 3 tbsp olive oil, and sprinkle 1 tsp dried oregano.
- 5
Toss gently until everything is coated. Season with salt and black pepper to taste.
- 6
Serve immediately with cold lemon water on the side.
Tools you’ll need
- cutting board
- knife
- large mixing bowl
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