Description
A bright and crunchy Greek salad with juicy tomatoes, crisp cucumber, briny olives, and a lemony oregano vinaigrette that keeps the vegetables lively.
Ingredients
Scale
- 400 g ripe tomatoes, cut into wedges
- 250 g English cucumber, sliced
- 50 g red onion, thinly sliced
- 75 g Kalamata olives, pitted
- 150 g feta cheese, crumbled
- 60 ml extra-virgin olive oil
- 30 ml fresh lemon juice
- 15 ml red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Wash and dry the tomatoes and cucumber. Cut tomatoes into wedges and slice the cucumber into half-moons. Slice the red onion thinly. Toss vegetables with kosher salt and let sit for 5–10 minutes.
- Make the dressing: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, and salt. Shake or whisk until emulsified.
- Combine vegetables and dressing: Pour about two-thirds of the dressing over the vegetables and toss gently. Let sit for 1-2 minutes.
- Add olives and feta: Gently fold in Kalamata olives and crumbled feta.
- Finish and serve: Adjust seasoning and serve immediately.
Notes
Best served immediately for maximum crunch. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg