This greek salad recipe is tomatoes, cucumber, olives, and feta in olive oil. It is not a lettuce Caesar or creamy coleslaw.
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Greek Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Greek Salad. From Olivia.
Ingredients
Scale
- 3 tomatoes, cut in wedges
- 1 cucumber, sliced
- 1/2 red onion, sliced thin
- 1/2 cup (70g) Kalamata olives
- 4 ounces (113g) feta, in slabs
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Put tomatoes, cucumber, onion, and olives in a bowl.
- Add oil, vinegar, oregano, and salt. Toss.
- Lay the feta on top.
- Serve at once.
Notes
No lettuce. A Greek salad is the vegetables and the cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Tomatoes
Ripe ones. Hard winter tomatoes need a pinch more salt.
Onion
Thin slices, soaked 5 minutes in water if they are harsh.
Oregano
Dried is the usual. Fresh is finer and milder.
Feta
In brine if you can. Pre-crumbled feta is often dry.
Nutrition (estimated)
About 220 calories per serving. Estimate only, not a lab test.
FAQ
Lettuce?
Leave it out. Lettuce makes a different salad.
Feta crumbles?
Slabs stay creamy. Crumbles melt into the dressing.
Ahead?
Cut the vegetables an hour ahead. Add salt and feta at the table or the tomatoes weep.
Dressing
Oil and vinegar. A bottled creamy Greek dressing is not this.