Greek Salad with Feta and Olives
Enjoy the fresh and vibrant flavors of a Greek Salad with Feta and Olives—a colorful mix of crisp cucumbers, juicy tomatoes, red onions, and briny olives, topped with creamy feta cheese and a light olive oil dressing. This healthy and refreshing salad is perfect for summer meals, quick lunches, or as a delicious side dish.
Ingredients
For the Salad:
- 4 medium ripe tomatoes, cut into wedges
- 1 large cucumber, sliced into half-moons
- 1 medium red onion, thinly sliced
- 1 green bell pepper, sliced into rings
- 1 cup Kalamata olives (pitted or whole)
- 200 g (7 oz) feta cheese, cut into cubes or slabs
For the Dressing:
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Vegetables Wash and dry all the vegetables. Cut tomatoes into wedges, slice cucumbers into half-moons, onion into thin slices, and green pepper into rings.
- Assemble the Salad Place all vegetables into a large serving bowl. Scatter Kalamata olives on top. Add feta cheese, either in cubes or traditional large slab on top.
- Make the Dressing In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper. Drizzle over the salad just before serving.
- Toss and Serve Gently toss to coat (if feta is cubed). If feta is left as a slab, drizzle dressing over and serve as is.