Ingredients
4 large Ripe tomatoes, cut into wedges
2 medium Cucumbers, sliced into half-moons
1 medium Red onion, thinly sliced
1 cup Kalamata olives, pitted
200g Feta cheese, cubed or crumbled
¼ cup Extra-virgin olive oil
2 tbsp Red wine vinegar
1 tbsp Fresh lemon juice
1 tsp Dried oregano
Salt and freshly ground black pepper to taste
Optional: 1 Bell pepper, diced
Instructions
1. Prep: Wash and chop tomatoes, cucumbers, and red onion into bite-sized pieces.
2. Combine: Place tomatoes, cucumbers, onion, and olives in a large salad bowl.
3. Dress: In a jar, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper.
4. Toss: Pour dressing over the vegetables and toss gently to coat.
5. Finish: Top with feta cheese. Let the salad rest for 15 minutes before serving to allow the flavors to meld.
Notes
Pro-Tips:
• Use the highest quality extra-virgin olive oil you have, as it is a primary flavor component.
• Let the salad sit for 15-20 minutes before serving; this allows the dressing to permeate the vegetables.
• Don’t over-mix the feta; adding it last ensures it stays in beautiful, creamy chunks.
Variations:
• Protein Boost: Add grilled chicken, chickpeas, or seared tofu to turn this into a main meal.
• Grainy: Toss in cooked quinoa or farro for added heartiness.
• Herbaceous: Add a handful of fresh parsley or mint for extra brightness.
- Prep Time: 15
- Category: Salad
- Method: None
- Cuisine: Greek