Mediterranean Greek Salad for a Light Lunch
A traditional Greek village salad made with ripe tomatoes, crisp cucumber, red onion, Kalamata olives, and authentic feta dressed in olive oil and red wine vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
4 ripe tomatoes cut into wedges
1 large English cucumber sliced into thick half-moons
1 small red onion thinly sliced
3/4 cup Kalamata olives pitted
6 ounces feta cheese cut into large chunks
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper to taste
Instructions
-
Wash and cut the tomatoes into large wedges.
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Slice the cucumber into thick half-moons, removing seeds if necessary.
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Thinly slice the red onion and soak in cold water for 10 minutes if a milder flavor is desired. Drain well.
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In a large bowl combine tomatoes, cucumber, red onion, and olives.
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In a small bowl whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
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Pour the dressing over the vegetables and toss gently to combine.
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Add the feta on top in large chunks and drizzle with a small amount of olive oil.
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Let the salad rest for 10 to 15 minutes at room temperature before serving.
Notes
Use high-quality olive oil and authentic feta for the most traditional flavor. Avoid overmixing to keep the vegetables intact. Serve at room temperature for best taste.