Mediterranean Greek Salad with Feta & Olives
A fresh no-cook Mediterranean Greek Salad with ripe tomatoes, crisp cucumber, green bell pepper, red onion, Kalamata olives, feta, olive oil, vinegar, and oregano.
Ingredients
- 1 medium red onion thinly sliced into half-moons
- 4 medium ripe tomatoes cut into bite-size pieces or wedges
- 1 English cucumber partially peeled and sliced into half-moons
- 1 green bell pepper cored and sliced into rings
- 1 handful pitted Kalamata olives
- 1 1/2 teaspoons dried oregano divided
- Kosher salt to taste
- 1/4 cup extra-virgin olive oil
- 1 –2 tablespoons red wine vinegar
- 1 7-ounce block feta cheese in brine, broken into large slabs
Instructions
Mellow the red onion:
- Place the sliced red onion in a small bowl of ice water when you prefer a milder flavor. Add a small splash of the red wine vinegar and let it soak for about 10 minutes. Drain thoroughly.
Combine the vegetables:
- Place the tomatoes, cucumber, green bell pepper, drained red onion, and Kalamata olives in a large shallow serving platter.
Season and dress the salad:
- Sprinkle the vegetables with 3/4 teaspoon dried oregano and a small pinch of kosher salt. Drizzle with the olive oil and 1 tablespoon vinegar. Toss gently, then add the remaining vinegar only when more acidity is needed.
Finish with feta:
- Place the feta slabs over the dressed vegetables. Sprinkle with the remaining 3/4 teaspoon oregano and serve immediately.
CHEF’S TIP
Add the salt and dressing shortly before serving to help the vegetables retain their crisp texture.
Keep the feta in large pieces and place it over the salad after tossing the vegetables.
Keep the feta in large pieces and place it over the salad after tossing the vegetables.
CALORIES PER SERVING