a classic greek salad is proof that simple ingredients do the most when they're good 🥒🫒 crunchy cucumbers, juicy tomatoes, sharp red onion, and briny kalamata olives, all tossed in olive oil, red wine vinegar, and oregano and finished with crumbled feta. no lettuce, no fuss, and it goes with everything. 🫶
Ingredients
Salad
4 mini cucumbers, sliced into half moons
1 pint grape tomatoes, halved
½ red onion, thinly sliced
½ cup kalamata olives
½ cup crumbled feta (about 4 oz)
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
salt, to taste
Serves 4
Prep time ~15 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Prep the veggies
Slice the cucumbers into half moons, halve the tomatoes, and slice the red onion as thin as you can.
Add everything to a large bowl along with the kalamata olives.
Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, oregano, and a pinch of salt.
Toss
Pour the dressing over the veggies and toss gently until everything is coated.
Top with crumbled feta and serve right away.
Tips & Notes
Go easy on the salt, since the feta and olives are already salty.
Soak the sliced red onion in cold water for 5-10 minutes if you want a milder bite.
Add the feta at the end so it stays in big, creamy crumbles instead of melting into the dressing.
Use the ripest tomatoes you can find, since they're the star here.
Best eaten the day it's made, since the cucumbers and tomatoes release water as they sit.