Greek Salad
Chunky tomatoes, cucumber, red onion, olives, and feta in a simple oregano dressing. No lettuce, just bold fresh flavor.
A real Greek salad skips the lettuce entirely and lets ripe vegetables do the talking. Tomatoes, cucumber, onion, briny olives, and a slab of feta, dressed with just oil, vinegar, and oregano.
It comes together in minutes and gets better as it sits, making it a great make-ahead lunch or a side for almost anything off the grill.
Ingredients
- 4 ripe tomatoes, cut into chunks
- 1 cucumber, cut into chunks
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 6 oz feta cheese, in a block or cubed
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Add the tomatoes, cucumber, red onion, and olives to a large bowl.
- Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the vegetables and toss gently.
- Place the feta on top, either as a block or crumbled in.
- Let it sit for 10 minutes so the flavors mingle, then serve.
Equipment
- Large bowl
- Whisk
Tips
- A traditional Greek salad has no lettuce, so let the vegetables be the star.
- Cut everything into big, chunky pieces; it is meant to be rustic.
- Let it rest a few minutes before serving so the dressing soaks in.