Greek Salad
Greek Salad is a fresh, vibrant, and healthy dish that combines the rich flavors of ripe tomatoes, crisp cucumbers, tangy red onions, briny Kalamata olives, and creamy feta cheese. Tossed in extra virgin olive oil, red wine vinegar, and seasoned with oregano, this salad is a staple of Mediterranean cuisine. It’s perfect as a side dish or a light meal, offering a refreshing balance of flavors and textures.
Equipment
- 1 large mixing bowl
- 1 small whisking bowl (for dressing)
- 1 Sharp Knife
- 1 Cutting board
Ingredients
- 2 –3 ripe tomatoes
- 1 cucumber sliced
- 1 small red onion thinly sliced
- ½ cup Kalamata olives
- 200 g block feta cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Slice the tomatoes into large wedges or chunks.
- Slice the cucumber into rounds or half-moons, and thinly slice the red onion.
- In a large mixing bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives.
- Place the block of feta cheese on top of the vegetable mixture.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or allow the flavors to meld for a few minutes before serving.
Notes
- Customize the vegetables: You can add or omit ingredients based on your preferences. For instance, adding green bell peppers or using different types of olives is a great way to make the salad your own.
- Chill before serving: If you have time, refrigerating the salad for 10-15 minutes before serving will help the flavors come together.
- Make ahead: Prep the vegetables and dressing ahead of time, but don’t toss the salad until you're ready to serve to avoid sogginess.
- Vegan version: For a dairy-free version, simply omit the feta or replace it with a vegan cheese alternative.