Greek Salad
A classic Greek salad made with fresh vegetables, briny Kalamata olives, olive oil, oregano, and a large block of feta cheese. Simple, fresh, and full of Mediterranean flavor.
Equipment
- 1 Cutting Board
- 1 Chef's Knife
- 1 Mixing Bowl
- 1 Serving Bowl
Ingredients
- 2 cups tomatoes cut into wedges
- 1 large cucumber sliced into half moons
- ½ medium red onion thinly sliced
- ½ cup Kalamata olives
- 2 tablespoons extra virgin olive oil plus more for topping
- 1 teaspoon dried oregano plus more for topping
- 150 g feta cheese in one large block
Instructions
- Cut the cucumber into half moons, tomatoes into wedges, and the red onion into thin slices.
- Add the cucumber, tomatoes, and onion to a large mixing bowl.
- Toss the vegetables gently until evenly combined.
- Add the Kalamata olives to the bowl.
- Sprinkle the oregano over the vegetables and drizzle with olive oil. Toss lightly to combine.
- Transfer the salad to a serving bowl.
- Place the large block of feta cheese on top of the salad.
- Sprinkle a little more oregano over the feta and drizzle with additional olive oil.
- Serve immediately.
Notes
Notes
- You can add sliced bell peppers if you enjoy them raw.
- Use high-quality extra virgin olive oil for the best flavor.
- Traditionally, the feta is served as a large block rather than crumbled.
- Fat: 17 g
- Carbohydrates: 8 g
- Protein: 6 g
- Fiber: 2 g