This vibrant and healthy Greek salad celebrates the simplicity and freshness of Mediterranean produce. By combining crisp English cucumbers, succulent Roma tomatoes, pungent red onions, and briny Kalamata olives with a generous block of authentic feta cheese and high-quality extra virgin olive oil, this dish delivers an explosion of authentic flavors. Perfectly suited for a quick, nutrient-dense summer lunch or a refreshing side dish, this recipe emphasizes ingredient quality and proper preparation techniques to ensure every bite is crunchy, tangy, and satisfying.
1 Large English Cucumber
4 Medium Roma Tomatoes
1/2 Cup Kalamata Olives (pitted)
1/4 Small Red Onion
200g Greek Feta Cheese (block)
3 Tbsp Extra Virgin Olive Oil
1 Tsp Dried Oregano
Rinse all produce under cold running water thoroughly to remove impurities.
Slice the cucumber into thick half-moon segments.
Cut the Roma tomatoes into large wedges.
Thinly shave the red onion into semi-circles.
In a large mixing bowl, combine the cucumbers, tomatoes, and red onions.
Add the pitted Kalamata olives to the bowl.
Place the block of feta cheese on top or break into large chunks.
Drizzle the extra virgin olive oil over the vegetables and cheese.
Sprinkle with dried oregano and serve immediately.
Using a block of feta in brine produces a much better texture than pre-crumbled varieties. Ensure vegetables are cut into uniform, thick chunks to keep the salad crunchy. Store leftovers in an airtight container for up to 24 hours.
Find it online: https://itisrecipes.com/fresh-mediterranean-greek-salad/