Description
This classic Greek Salad is a refreshing, vibrant mix of juicy cherry tomatoes, crisp cucumber, tangy red onion, briny Kalamata olives, and creamy feta cheese. Dressed with a zesty blend of extra-virgin olive oil, red wine vinegar, garlic, and oregano, this salad is perfect as a light appetizer or a side dish to any Mediterranean meal.
Ingredients
Scale
Vegetables
- 1 lb. Cherry or Grape Tomatoes
- 1 Hot House Cucumber
- 1/4 cup Red Onion (sliced)
Other Salad Components
- 1/2 cup Kalamata Olives
- 5 ounces Feta Cheese (block cut into squares)
Dressing
- 1/3 cup Extra-Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves
- 1 teaspoon Oregano
- 1/2 to 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Prepare the Vegetables: Wash the cherry or grape tomatoes and slice the hot house cucumber into bite-sized pieces. Thinly slice the red onion and set all aside in a large mixing bowl.
- Add Olives and Feta: Add the Kalamata olives and feta cheese cut into squares to the bowl with the prepared vegetables.
- Make the Dressing: In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, minced garlic cloves, oregano, salt, and pepper. Whisk or shake well until all ingredients are thoroughly blended.
- Toss the Salad: Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until the vegetables, olives, and feta are evenly coated with the dressing.
- Serve: Serve the Greek salad immediately or chill for a short time to allow flavors to meld before serving. Enjoy as a refreshing appetizer or accompaniment to your meal.
Notes
- Use a block of feta cheese for the best texture instead of pre-crumbled feta.
- Adjust salt carefully as feta and olives are naturally salty.
- For a more robust flavor, let the salad sit for 15-20 minutes before serving.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Add fresh herbs like parsley or mint for extra brightness if desired.
