Description
A refreshing and vibrant Classic Greek Salad featuring ripe Roma tomatoes, crisp cucumbers, sharp red onions, crunchy green bell peppers, and briny Kalamata olives, all topped with tangy feta cheese and a simple yet flavorful dressing of olive oil, red wine vinegar, and oregano. This easy no-cook recipe is perfect for a light lunch or a side dish, embodying the authentic flavors of Greek cuisine.
Ingredients
Scale
Vegetables
- 3 cups chopped Roma tomatoes
- 1 1/2 cups sliced cucumber (peeled or unpeeled)
- 1/2 red onion (thinly sliced)
- 1 green bell pepper (sliced)
Other Ingredients
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup feta cheese (cut into small cubes or crumbled)
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large bowl, combine the chopped Roma tomatoes, sliced cucumber, thinly sliced red onion, sliced green bell pepper, and pitted Kalamata olives. Gently toss to evenly distribute the ingredients.
- Add Feta Cheese: Sprinkle the feta cheese over the top of the mixed vegetables, either in small cubes or crumbled form, to add a creamy and tangy element to the salad.
- Prepare Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until the dressing is well emulsified and flavorful.
- Dress the Salad: Drizzle the prepared dressing over the salad and gently toss everything together just before serving to ensure the vegetables are evenly coated without breaking up the feta cheese.
- Serve: Serve the salad immediately for the freshest taste or chill it for up to 1 hour to allow the flavors to meld together for an enhanced taste experience.
Notes
- For a more traditional Greek experience, use large blocks of feta cheese rather than crumbled feta.
- You can add capers or sprinkle fresh oregano on top for an extra burst of flavor.
- Best enjoyed fresh as the salad does not keep well after dressing is added.
