The Best Homemade Greek Salad
Experience the true taste of the Mediterranean with this authentic, no-lettuce Greek salad. This refreshing dish highlights the simplicity of garden-fresh ingredients, featuring crisp English cucumbers, juicy vine-ripened tomatoes, briny kalamata olives, and a generous slab of high-quality feta cheese. Drizzled with premium extra virgin olive oil and fragrant dried oregano, this salad is the perfect light lunch or side dish to complement your favorite grilled protein. It is a timeless classic that brings the sunshine of Greece directly to your table.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
4 large vine-ripened tomatoes
1 medium English cucumber
1/2 small red onion
1/2 cup pitted kalamata olives
7 oz Greek-style sheep milk feta block
1/4 cup premium extra virgin olive oil
1 tsp dried oregano
Instructions
Wash all vegetables thoroughly under cool running water and pat dry.
Slice the tomatoes into large, bite-sized wedges.
Cut the English cucumber into thick half-moons after peeling thin strips of skin for texture.
Slice the red onion into very thin slivers.
Arrange the tomatoes, cucumbers, onions, and olives in a large shallow serving bowl.
Place the block of feta cheese directly on top of the vegetables.
Drizzle the extra virgin olive oil evenly over the salad.
Sprinkle the dried oregano over the top, rubbing it between your palms to release the oils.
Notes
Soaking red onion slices in cold water for 10 minutes can help reduce their sharp bite. Rubbing the dried oregano between your palms before adding it to the salad significantly enhances the flavor. Use heirloom tomatoes if available for a deeper, earthier profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 5g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Find it online: https://itisrecipes.com/the-best-homemade-greek-salad/