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Big Greek Salad

A vibrant and refreshing salad bursting with the flavors of summer, featuring juicy tomatoes, crisp cucumbers, salty Kalamata olives, and creamy feta cheese.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium tomatoes, chopped Look for firm tomatoes for best flavor.
  • 1 number cucumber, diced English cucumbers are recommended; no peeling required.
  • 1 cup Kalamata olives, pitted Green olives can be used as a substitute.
  • 1 cup feta cheese, crumbled Can substitute with tofu for a vegan version.
  • 1/4 number red onion, thinly sliced
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar A splash of lemon juice can add tang.
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Always taste before serving.

Method
 

Preparation
  1. Combine the chopped tomatoes, diced cucumber, pitted olives, crumbled feta, and thinly sliced red onion in a large bowl. Toss gently.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until well blended.
Combine
  1. Pour the dressing over the salad mix. Toss gently again to combine.
  2. Serve immediately.

Notes

This salad can be served as a main dish or a side. Pair it with grilled chicken or a crusty loaf of bread. Leftovers can be stored in an airtight container in the fridge for about 2 days.