Tomato and Cucumber Greek Salad
This Tomato and Cucumber Greek Salad is fresh, vibrant, and bursting with Mediterranean flavors. Perfect for light lunches or as a side dish, it’s quick and easy to prepare!
Servings: 4 servings
Ingredients
- 3 medium tomatoes diced
- 1 cucumber diced
- 1 red onion thinly sliced
- 1 bell pepper diced (any color you prefer)
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
Step 1: Prepare Your Vegetables
- Wash all fresh produce thoroughly. Dice the tomatoes into bite-sized pieces, removing excess seeds if desired. Dice the cucumber with skin on. Thinly slice the red onion and dice the bell pepper into small cubes. Place all vegetables into a large mixing bowl.
Step 2: Add the Olives and Feta
- Pit and halve the Kalamata olives and add them to the bowl. Crumble the feta cheese over the vegetables.
Step 3: Make the Dressing
- In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly cracked black pepper. Whisk or shake well until emulsified.
Step 4: Toss and Serve
- Pour the dressing over the salad ingredients and gently toss until evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for 10–15 minutes to let flavors meld.
Notes
- Use ripe tomatoes: Fresh, juicy tomatoes enhance flavor immensely.
- Slice onions thinly: This balances their sharpness for a better taste.
- Let the salad rest: Allow flavors to marry by resting the salad briefly before serving.
