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authentic greek salad with feta, tomatoes, cucumber and kalamata olives

Greek Salad

A fresh and easy Greek Salad made with tomatoes, cucumbers, green bell pepper, red onion, feta, Kalamata olives, oregano, and a simple red wine vinegar dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 318
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • the salad
  • 3 medium tomatoes cut into chunks
  • 4 Persian or Lebanese cucumbers sliced into half-moons
  • ½ small red onion thinly sliced
  • 1 small green bell pepper sliced
  • 8 oz feta cheese block 250 g, cut into cubes
  • 5.5 oz Kalamata olives 125 g
  • 1 teaspoon dried oregano
  • For the dressing
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt or ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil

Equipment

  • Large mixing bowl
  • Small jar or bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Serving plate or bowl

Method
 

  1. Add the minced garlic, dried oregano, salt, black pepper, red wine vinegar, and olive oil to a small jar.
  2. Close the jar and shake until the dressing is well combined.
  3. Add the tomatoes, cucumbers, red onion, green bell pepper, feta, and Kalamata olives to a large bowl.
  4. Sprinkle the salad with dried oregano.
  5. Pour the dressing over the salad.
  6. Toss gently until everything is lightly coated.
  7. Taste and adjust the seasoning if needed.
  8. Serve immediately.

Nutrition

Calories: 318kcalCarbohydrates: 13gProtein: 9gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 38mgSodium: 840mgPotassium: 530mgFiber: 4gSugar: 7gVitamin A: 1380IUVitamin C: 38mgCalcium: 260mgIron: 2mg

Notes

  • Use ripe tomatoes for the best flavor.
  • Block feta gives the salad a better texture than pre-crumbled feta.
  • Add the dressing right before serving to keep the vegetables crisp.
  • Thinly slice the red onion so it blends well with the other ingredients.
  • Store leftovers in the fridge for up to 2 days.

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