Description
A bright, briny, and crunchy Greek salad with homemade dressing, focusing on textural contrasts for a perfect summer side.
Ingredients
Scale
- 400 g ripe tomatoes, cut into wedges
- 300 g cucumber, halved and sliced
- 50 g red onion, thinly sliced
- 120 g Kalamata olives, pitted
- 200 g feta cheese, cubed or crumbled
- 1 tbsp fresh oregano, chopped
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- Dressing:
- 60 ml extra-virgin olive oil
- 30 ml red wine vinegar
- 15 ml lemon juice
- 1 small clove garlic, minced
- 5 ml Dijon mustard
- 1 tsp dried oregano
- ¼–½ tsp salt, to taste
- 1 tsp honey or sugar, optional
Instructions
- Prepare and salt the vegetables: Cut cucumbers, tomatoes, and red onion. Toss with salt and let sit for 5 minutes.
- Make the dressing: Combine all dressing ingredients and whisk or shake until emulsified.
- Cut the feta and olives: Cube or crumble feta and prepare olives if necessary.
- Assemble the salad: Combine vegetables in a large bowl, dress with the prepared dressing, and toss gently.
- Add feta and finish: Nestle feta on top, sprinkle with pepper, and let sit for 5–10 minutes before serving.
- Serve immediately: Transfer to a serving bowl and garnish as desired.
Notes
Best served fresh; store leftovers separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg