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Greek Salad with Feta and Olives served on a plate

Greek Salad with Feta and Olives

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Greek salad combines crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese with a tangy red wine vinegar and olive oil dressing. The key to this fresh, no-cook dish is uniform chopping and adding the dressing just before serving to keep vegetables crisp.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 5 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 medium cucumber English or Persian, cut into ½-inch pieces, pat dry
  • 3 large tomato firm, cut into ½-inch pieces
  • 0.5 medium red onion thinly sliced, soaked in cold water 10 minutes and drained
  • 1 cup Kalamata olives pitted or halved
  • 6 oz feta cheese block-style, crumbled by hand
  • 0.33 cup extra virgin olive oil quality oil for dressing
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • salt to taste
  • 0.25 cup fresh parsley optional garnish

Method
 

  1. Chop cucumbers and tomatoes into ½-inch pieces using a sharp knife on a cutting board. Pat cucumbers dry with paper towels to remove excess moisture.
    2 medium cucumber, 3 large tomato
  2. Slice red onion thinly and soak slices in cold water for 10 minutes to reduce sharpness. Drain and pat dry before adding to salad.
    0.5 medium red onion
  3. Crumble feta by hand into varied bite-sized pieces. Pit Kalamata olives or slice them in half for easier eating.
    1 cup Kalamata olives, 6 oz feta cheese
  4. Toss chopped cucumbers, tomatoes, red onion, olives, and crumbled feta in a large mixing bowl. Refrigerate uncovered for 5 minutes to slightly chill before dressing.
    2 medium cucumber, 3 large tomato, 0.5 medium red onion, 1 cup Kalamata olives, 6 oz feta cheese
  5. Whisk together extra virgin olive oil, red wine vinegar, dried oregano, and salt until combined. Pour over salad and toss gently 5 minutes before serving to keep vegetables crisp.
    0.33 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt

Notes

  • Chop cucumbers and tomatoes uniformly into ½-inch pieces for balanced texture and flavor.
  • Add dressing right before serving to prevent vegetables from becoming soggy.
  • Pat cucumbers dry after chopping and soak onions to reduce excess water and sharpness.

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