Ingredients
3 cups ripe tomatoes, cut into wedges
2 cups cucumber, sliced or chopped
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 oz block feta cheese, sliced or crumbled
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (optional but traditional)
1/2 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine tomatoes, cucumber, red onion, and olives.
- Drizzle with olive oil and red wine vinegar (if using).
- Sprinkle with dried oregano, salt, and black pepper.
- Gently toss to combine.
- Top with feta cheese just before serving.
- Serve immediately or chill briefly for extra freshness.
Notes
Cooking Tips
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Use block feta, not pre-crumbled, for the best texture and flavor.
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Salt lightly—olives and feta already add plenty of saltiness.
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Let the salad rest for 5–10 minutes before serving so flavors can meld.
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Always use high-quality extra virgin olive oil for authentic taste.
Variations
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Add Protein: Top with grilled chicken, shrimp, or chickpeas.
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Extra Crunch: Add sliced green bell peppers (traditional in many regions).
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Herb Boost: Add fresh oregano or parsley for a brighter finish.
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Low-Fat Option: Reduce feta or use a lighter cheese alternative.
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Grain Bowl: Serve over quinoa or orzo for a heartier meal.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g