Description
A refreshing Greek salad featuring crisp cucumbers, juicy tomatoes, and tangy feta, perfect for summer gatherings.
Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1–2 Persian or English cucumbers, sliced
- 6–8 oz feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1–2 tbsp red wine vinegar
- 1–2 tbsp fresh oregano and/or dill, chopped
- Salt and freshly ground black pepper to taste
- Optional: Kalamata olives, capers, sliced bell pepper, toasted pine nuts
Instructions
- Prepare the vegetables: Wash and dry the tomatoes and cucumbers. Chop tomatoes into bite-sized pieces and slice cucumbers into rounds or half-moons.
- Thinly slice the red onion and rinse briefly in cold water to mellow the sharpness. Drain well.
- Crumble the feta into a bowl.
- Make the dressing by whisking together olive oil, red wine vinegar, a pinch of salt, and freshly ground black pepper. Stir in chopped herbs and, if desired, minced garlic.
- Toss tomatoes, cucumbers, and onions with the dressing, then add feta and toss again lightly.
- Adjust seasoning to taste, then let the salad rest for 10-15 minutes to meld flavors before serving.
Notes
Use room-temperature tomatoes for best flavor. Feel free to add olives or pine nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: salad, Greek salad, summer dish, cucumber, tomato, feta