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easy greek salad recipe

Greek Salad Recipe

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Prep Time 10 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 3–4 ripe tomatoes cut into large wedges
  • 1 medium  cucumber  peeled in stripes and sliced into thick rounds
  • 1 small  red onion
  • 1 green  bell pepper, sliced into rings
  • ¾ cup  Kalamata olives
  • 6–8 oz  block of feta cheese
  • 3 tablespoons  extra virgin olive oil
  • 1 tablespoon  red wine vinegar
  • ½ teaspoon  dried oregano
  • Pinch of salt
  • Freshly ground black pepper

Method
 

  1. Cut the tomatoes into chunky wedges. Peel the cucumber in long stripes, leaving some of the skin on for color and texture. Slice it into thick rounds. 
  2. Slice the red onion thinly so it blends into the salad gently instead of overpowering it. Add Kalamata olives - no need to slice.
  3. Place a thick block of feta right on top. Don’t crumble it. Pour the olive oil slowly over the salad. Follow with a drizzle of red wine vinegar. Dust lightly with dried oregano and crack some pepper over the top.

Notes

Greek salad pairs beautifully with grilled chicken, fish, roasted potatoes, and fresh bread. It’s also perfect on its own for a light lunch. I often serve it alongside pasta or roasted vegetables when I need extra color and freshness on the table.