Greek Salad with Feta
Cucumber, tomato, red onion, and olives dressed simply in oregano and good olive oil, with a thick slab of feta laid over the top instead of crumbled through.
- Course
- Sides & Salads
- Time
- 15 min
- Servings
- 4
Cooking Notes
- Cut the vegetables into pieces that are easy to eat together on a fork. Large uneven chunks make it harder to get cucumber, tomato, olive, and feta in the same bite.
- Season the vegetables before adding the feta, then taste again after the cheese goes in. Feta and olives contribute plenty of salt, so the final adjustment should be cautious.
- Dress the salad shortly before serving. Tomatoes and cucumbers release water as they sit in salt and acid, which can dilute the dressing and leave liquid at the bottom of the bowl.
Recipe Card
Greek Salad with Feta
By Gabriella
- Category
- Sides & Salads
- Total Time
- 15 min
- Difficulty
- Easy
Ingredients
- 4 ripe tomatoes, cut in wedges
- 1 English cucumber, thickly sliced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives
- 8 oz block feta
- 1/3 cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
Instructions
- 1
Salt the tomato wedges in the serving bowl first and let them sit for a few minutes so they release some juice into the dressing.
- 2
Soak the sliced onion in cold water for ten minutes if you want its bite softened, then drain it well before adding.
- 3
Add the cucumber, onion, and olives, then pour over the olive oil and vinegar and turn everything gently with your hands.
- 4
Lay the whole slab of feta across the top and crush the dried oregano between your fingers over the cheese.
- 5
Finish with cracked pepper and serve immediately with bread, because the pooled juices at the bottom are the best part.
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