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Traditional Fresh Greek Salad

A crisp and refreshing salad featuring juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta cheese, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium tomatoes, diced Ensure they are firm and ripe.
  • 1 large cucumber, peeled and diced
  • 1 piece bell pepper (preferably green), chopped
  • 1 small red onion, thinly sliced
Salad Essentials
  • 1 cup Kalamata olives, pitted
  • 200 grams feta cheese, cubed or crumbled Can substitute with goat cheese.
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar (optional; can substitute with lemon juice)
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by washing all your fresh produce. Dice the tomatoes, peel and cube the cucumber, and chop the bell pepper. Thinly slice the red onion.
Mixing
  1. In a large mixing bowl, combine the diced tomatoes, chopped cucumber, bell pepper, red onion, and olives. Stir gently to combine, as we don’t want to mush the tomatoes.
Adding Feta and Seasoning
  1. Add the cubed or crumbled feta cheese. Drizzle the olive oil over the mixture. If you’re using lemon juice instead of vinegar, add that now. Sprinkle with oregano, salt, and pepper to taste. Toss everything together gently to avoid breaking up the feta too much.
Serving
  1. It’s best to let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Serve it fresh and enjoy the medley of flavors!

Notes

For optimal taste, store the salad in the refrigerator for 2-3 days, keeping the dressing separate until serving. Avoid using overripe tomatoes to maintain crunch.