Salads & Sides
Greek Salad
Juicy tomatoes, cucumber, olives and red onion with a thick slab of feta and oregano vinaigrette.
- Prep
- 15 mins
- Cook
- 0 mins
- Total
- 15 mins
- Serves
- 4
- Level
- Easy
A real Greek salad has no lettuce, just ripe tomatoes, crisp cucumber, olives and a block of feta dressed with olive oil and oregano. The quality of the tomatoes makes or breaks it, so make it in summer. Add the dressing right before serving so the vegetables stay crisp.
Ingredients
Serves 4
Directions
- Put the tomatoes, cucumbers, onion, pepper and olives in a large shallow bowl.
- Whisk the olive oil, vinegar, 1/2 teaspoon oregano, salt and pepper in a small bowl.
- Pour the dressing over the vegetables and toss gently.
- Lay the feta block on top. Sprinkle with the remaining oregano and a drizzle of olive oil.
- Serve right away with crusty bread to mop up the juices.
Tips and make-ahead notes
- Soak the sliced onion in cold water for 10 minutes to mellow its bite.
- Do not refrigerate the tomatoes before making it; cold dulls their flavor.
- Leftovers keep 1 day but turn watery; drain before serving.
Nutrition per serving
- Calories
- 290
- Carbohydrates
- 12g
- Protein
- 8g
- Fat
- 24g
- Fiber
- 3g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
