Description
A classic Greek salad featuring fresh tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and creamy feta cheese, all tossed in a simple oregano-infused olive oil and red wine vinegar dressing. This refreshing, no-cook salad is perfect as a light side dish or a vegetarian main, embodying the vibrant flavors of Mediterranean cuisine.
Ingredients
Scale
Vegetables & Olives
- 3 cups chopped Roma tomatoes or cherry tomatoes (halved)
- 1 cucumber (sliced into half-moons)
- 1 small red onion (thinly sliced)
- 1 green bell pepper (sliced)
- ½ cup Kalamata olives
Cheese
- ¾ cup feta cheese (cut into cubes or crumbled)
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional
- Lemon wedges for serving
Instructions
- Combine Vegetables and Olives: In a large bowl, mix together the chopped tomatoes, sliced cucumber, thinly sliced red onion, green bell pepper slices, and Kalamata olives until evenly distributed.
- Add Feta Cheese: Scatter the cubed or crumbled feta cheese over the top of the vegetable and olive mixture, preserving its texture and flavor.
- Prepare Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until fully emulsified.
- Dress the Salad: Drizzle the prepared dressing evenly over the salad components, then gently toss everything together to combine without breaking up the feta cheese.
- Serve or Chill: Serve the salad immediately for the freshest taste, or refrigerate it for up to 1 hour to allow the flavors to meld. Optionally, garnish with lemon wedges for additional brightness.
Notes
- This salad is traditionally served without lettuce to highlight the fresh vegetables and cheese.
- For added protein, consider topping with grilled chicken or chickpeas.
- Use high-quality extra-virgin olive oil and authentic feta cheese to enhance flavor authenticity.
