Description
A refreshing and vibrant Classic Greek Salad featuring ripe tomatoes, crisp cucumber, tangy red onion, green bell pepper, Kalamata olives, and creamy feta cheese, all tossed in a simple oregano-infused olive oil and red wine vinegar dressing. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Vegetables
- 3 medium tomatoes, cut into wedges
- 1 cucumber, peeled and sliced into half-moons
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
Salad Add-ins
- ½ cup Kalamata olives, pitted
- ¾ cup feta cheese, cubed or crumbled
Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the vegetables: Wash all the vegetables thoroughly. Cut the tomatoes into wedges, peel and slice the cucumber into half-moons, and thinly slice the red onion and green bell pepper to ensure even texture and flavor in the salad.
- Combine vegetables: In a large salad bowl, add the cut tomatoes, sliced cucumber, red onion, and green bell pepper. Mix gently to distribute all the ingredients evenly.
- Add olives and cheese: Carefully fold in the pitted Kalamata olives and the cubed or crumbled feta cheese, ensuring not to break the cheese too much to maintain its texture.
- Make the dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until the dressing is well combined and slightly emulsified.
- Toss the salad: Drizzle the dressing evenly over the salad mixture and toss gently with a large spoon or salad tongs to coat all ingredients without damaging the vegetables or cheese.
- Serve and garnish: Serve the salad immediately to enjoy its freshness or chill briefly in the refrigerator. Before serving, garnish with freshly chopped parsley for added color and flavor.
Notes
- For an authentic taste, use full-fat feta cheese and Kalamata olives.
- Adjust seasoning with salt and pepper after tossing as feta and olives add saltiness.
- Chilling the salad for 15-20 minutes can enhance the flavors melding together.
- This salad pairs beautifully with grilled meats or as a light standalone meal.
- For a vegan version, omit feta cheese or substitute with vegan cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook, Tossed
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 18 mg
Keywords: Greek salad, classic Greek salad recipe, Mediterranean salad, feta cheese salad, healthy salad, tomato cucumber salad
