Fresh Greek Salad

★ 3.7 · Easy

Crisp cucumber, juicy tomato, briny olives, and a thick slab of feta drizzled with olive oil and oregano -- this is Greek salad the way it is served on the islands, no lettuce needed.

20 minPrep Time

0 minCook Time

20 minTotal Time

4 side servingsYield

Why You'll Love This

No lettuce, no cooking, ready in 20 minutes
Traditional Greek island-style presentation
Naturally gluten-free and vegetarian

Ingredients

4large ripe tomatoes, cut into wedges
1English cucumber, sliced into half-moons
1green bell pepper, sliced into rings
1/2red onion, thinly sliced
1/2 cupkalamata olives
6 ozfeta cheese, in one block
1/3 cupextra virgin olive oil
2 tbspred wine vinegar
1 tspdried oregano, plus more for garnish
1/2 tspsalt
1/4 tspblack pepper

Nutrition (estimated per serving)

260Calories

7gProtein

22gFat

10gCarbs

3gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Cut the tomatoes into wedges and place them in a large, wide serving bowl or platter.
Add the cucumber half-moons, bell pepper rings, and red onion slices to the bowl.
Scatter the kalamata olives over the vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, 1 tsp oregano, salt, and black pepper until combined.
Pour about two-thirds of the dressing over the vegetables and toss very gently with your hands or two large spoons, just enough to coat without breaking the tomato wedges.
Place the whole block of feta on top of the salad, uncut.
Drizzle the remaining dressing directly over the feta block.
Sprinkle a little extra dried oregano over the feta and vegetables.
Serve immediately, letting guests break the feta apart themselves at the table, or crumble it over the top just before serving.

Tips

Keeping the feta in one block instead of crumbling it into the toss is the traditional Greek presentation and keeps it from getting soggy or overly salty in the dressing.
Use the ripest, most in-season tomatoes you can find, since they are the star of this salad.