Ingredients
3 large ripe tomatoes, cut into wedges
1 large cucumber, sliced into thick half-moons
1/2 red onion, thinly sliced
3/4 cup Kalamata olives
6 oz block of feta cheese (not crumbled)
3 tbsp extra virgin olive oil
1 tsp dried oregano
Salt, to taste
Freshly cracked black pepper (optional)
Instructions
Add tomatoes, cucumber, red onion, and olives to a large serving bowl.
Lightly season with a pinch of salt and gently toss.
Place the block of feta on top of the salad.
Drizzle olive oil over everything and sprinkle with dried oregano.
Finish with black pepper if desired. Serve immediately.
Notes
Cooking Tips
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Use block feta, not pre-crumbled, for authentic texture and flavor.
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Salt lightly—feta and olives already add plenty of salinity.
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Let the salad rest for 5 minutes before serving to meld flavors.
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Always use high-quality extra virgin olive oil—it makes a big difference.
Variations
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Add Protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
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Herb Boost: Add fresh oregano or parsley for extra freshness.
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Pepper Twist: Include sliced green bell peppers (a common regional addition).
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Vegan Option: Swap feta for a marinated tofu or plant-based feta alternative
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g