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Greek Salad with Feta and Olives

A vibrant salad brimming with fresh vegetables, salty feta, and briny olives that makes for a refreshing meal.
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 250 kcal

Ingredients
  

For the salad

  • 2 pieces Ripe tomatoes Use ripe tomatoes for the best flavor.
  • 1 piece Cucumber Seedless is preferred.
  • 1/2 piece Red onion Thinly sliced.
  • 1/2 cup Kalamata olives The salty, purple variety.
  • 200 grams Feta cheese Block is best but crumbled works too.
  • 1 piece Green bell pepper

For the dressing

  • 3 tablespoons Olive oil
  • 2 tablespoons Red wine vinegar A squeeze of lemon can be used instead.
  • 1 teaspoon Oregano Dried oregano works best.
  • to taste Salt and pepper Adjust based on preference.

Instructions
 

Preparation

  • Cut the tomatoes and cucumbers into big chunks.
  • Thinly slice the red onion (soaking in cold water can help reduce strong flavor).
  • In a large bowl, combine the tomatoes, cucumber, onion, olives, and feta.
  • Sprinkle in oregano, drizzle with olive oil and vinegar, and season with salt and pepper.
  • Mix gently to keep the feta chunky.
  • Let the salad sit for five minutes before serving if possible.

Notes

Best when served fresh, but can be made ahead if dressing and feta are kept separate until serving.
Keyword Feta, Greek Salad, Healthy Salad, Olives, Quick Recipe