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A vibrant bowl of the perfect Greek salad with fresh ingredients and colorful toppings.

Greek Salad

A fresh and colorful Greek salad filled with juicy tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives, perfect for a light lunch or as a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 medium medium tomatoes, chopped Use fresh, ripe tomatoes for the best flavor.
  • 1 each cucumber, sliced into half-moons
  • 1 small red onion, thinly sliced
  • 1 cup Kalamata olives, pitted Experiment with different types of olives.
  • 8 ounces feta cheese, crumbled Substitute with goat cheese for a different taste.
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine chopped tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve fresh.

Notes

Serve your salad on its own or as a side dish with grilled chicken or fish. For extra flavor, add fresh parsley or mint leaves right before serving. Store leftovers in an airtight container in the refrigerator for up to two days, keeping the dressing separate until serving.