Greek Salad
Crisp tomatoes, cucumbers, olives, and salty feta tossed with olive oil and oregano. No lettuce — just pure Mediterranean vegetables and briny depth.
Instructions
0/5- 1
Cut tomatoes into rough chunks and place in a bowl. Add diced cucumber and sliced red onion.
- 2
Add Kalamata olives and feta cubes. Don't toss yet.
- 3
Whisk olive oil, red wine vinegar, and oregano in a small bowl. Season with salt and pepper.
- 4
Pour dressing over vegetables. Toss gently to combine — keep the feta chunks intact.
- 5
Let sit 5 minutes before serving so flavors merge.
Nutrition per serving
Chef's Notes
Use watery tomatoes? Salt them first, let them drain 10 min, then toss — stops the salad getting soggy.
Real Kalamata olives matter — the brined, meaty ones, not canned pits masquerading as olives.
Add the dressing right before eating if you're prepping ahead. Oil and vinegar don't age well sitting on raw vegetables.
Chill everything beforehand — cold salad hits different in summer.