Greek Salad

The Mediterranean classic — chunky cucumber, tomato, olives, and feta under oregano-olive oil. No lettuce, no apology. Follow the full recipe card below — ingredients, timings, and method included.

Greek Salad

The Mediterranean classic — chunky cucumber, tomato, olives, and feta under oregano-olive oil. No lettuce, no apology.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

cucumber, thick half-moons
tomatoes, wedges
onion, sliced
feta cheese, cubed
olives (kalamata or black)
olive oil
dried oregano
lemon juice or red wine vinegar

Method
 

  1. Layer cucumber, tomato, and onion in a bowl.
  2. Scatter olives and feta cubes on top.
  3. Dress with olive oil, lemon, oregano, and a little salt (feta is salty — go easy).
  4. Toss minimally — Greek salad is layered, not mixed into mush.

Notes

Salt the tomatoes and let them sit 5 minutes; their juice + olive oil becomes the dressing.