Fresh Classic Greek Salad

A bright and refreshing salad combining juicy tomatoes, crisp cucumber, tangy red onion, salty olives, and creamy feta cheese, perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 900

Ingredients Method Notes

Ingredients

Main Ingredients

4 large tomatoes, cut into wedges Choose ripe, firm tomatoes for best flavor.
1 large English cucumber, sliced into half-moons Can substitute with Persian or regular cucumber.
1/2 medium red onion, thinly sliced Can substitute with sweet onion for a milder taste.
1 cup kalamata olives, pitted Or use green olives for a different flavor.
6 oz feta cheese, cut into cubes Can replace with goat cheese or mozzarella if preferred.

Dressing

1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar Can substitute with lemon juice for a citrusy dressing.
1 tsp dried oregano
to taste salt and black pepper Be careful not to over-salt due to the saltiness of the olives and feta.

Method

Preparation

Place the tomato wedges, cucumber slices, red onion, and kalamata olives in a large bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper until smooth.

Toss the Salad

Pour the dressing over the vegetables and toss gently to coat everything evenly.

Finish and Serve

Transfer the salad to a serving platter, scatter feta cheese cubes on top, and sprinkle with a little extra oregano if desired.
Serve immediately at room temperature for best flavor.

Notes

This salad is best enjoyed fresh the same day as it releases liquid if left to sit. Store leftovers in an airtight container in the fridge for up to 1 day, but the texture is best the same day it's made.