Description
A refreshing and vibrant Greek salad featuring crisp cucumbers, ripe tomatoes, red onions, Kalamata olives, and creamy feta cheese, all tossed in a tangy lemon-oregano vinaigrette.
Ingredients
2 medium cucumbers, peeled and diced
4 medium ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
1 cup Kalamata olives, pitted
200 grams feta cheese, cut into 1/2-inch cubes
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
In a large salad bowl, combine the diced cucumbers, tomato wedges, thinly sliced red onion, and Kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until well combined.
Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
Add the cubed feta cheese on top of the salad and gently mix once more to distribute the cheese without breaking it apart.
Serve immediately or refrigerate for up to 1 hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes