Description
This vibrant Greek salad combines juicy tomatoes, crisp cucumber, and tangy feta cheese for a refreshing, effortless dish. Perfect for light meals or Mediterranean-inspired gatherings, its fresh colors and flavors evoke warm summer days. No cooking required—just assemble and enjoy.
Ingredients
5 tomatoes (about 3–4 medium),
1 large cucumber,
200g feta cheese in a block,
1/2 small red onion (optional),
Handful of black olives (Kalamata style preferred),
3–4 tablespoons extra virgin olive oil,
1–2 tablespoons red wine vinegar or sherry vinegar,
Fresh herbs (oregano, parsley, mint) to taste,
Pinch of salt,
Pinch of black pepper
Instructions
Wash the tomatoes and cut into quarters or large dice.
Remove excess cucumber skin if needed and dice into cubes.
Crash the feta cheese into bite-sized chunks.
Finely dice the red onion (if using) and let sit for 10 minutes to reduce pungency.
Add chopped herbs and a pinch of salt to the salad bowl.
Drizzle with olive oil and vinegar, then toss gently.
Serve chilled or at room temperature.
Notes
Adjust dressing acidity with red wine vinegar; use olive oil from the feta block if available.
Optional: Add a sprinkle of red pepper flakes for mild heat.
Leftovers keep for up to 2 days in the fridge, though texture may soften.
- Prep Time: 15
- Category: Salades & repas froids
- Method: Cold preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg