Description
This easy Greek salad recipe is a fresh and vibrant Mediterranean dish featuring ripe tomatoes, crisp cucumber, sweet bell pepper, tangy feta cheese, and briny Kalamata olives. Tossed in a bright lemon and oregano dressing with high-quality extra-virgin olive oil, this salad is perfect as a light meal or a colorful side dish.
Ingredients
Scale
Vegetables
- 2 cups Ripe Tomatoes, diced
- 1 large Cucumber, peeled and chopped
- 1 small Red Onion, thinly sliced
- 1 large Bell Pepper, diced (yellow or orange preferred)
Dressing & Seasoning
- 1/4 cup Olive Oil (extra-virgin)
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Dried Oregano
- Salt, to taste
- Black Pepper, to taste
Other
- 1 cup Feta Cheese, crumbled
- 1 handful Black Olives, pitted (Kalamata olives)
Instructions
- Wash vegetables: Rinse all fresh vegetables thoroughly under cool running water to remove any dirt or impurities.
- Dice tomatoes: Cut the ripe tomatoes into bite-sized pieces to ensure easy eating and balance in each bite.
- Prepare cucumber: Peel the cucumber and slice it into thin half-moon shapes to add refreshing crunch.
- Slice red onion: Thinly slice the red onion. If the flavor is too sharp, soak the slices in cold water for a few minutes to mellow the taste.
- Dice bell pepper: Cut the bell pepper into small pieces, preferably yellow or orange for added sweetness and vibrant color.
- Combine vegetables: In a large mixing bowl, gently toss together the diced tomatoes, cucumber slices, red onion, and bell pepper to mix the flavors evenly.
- Add feta and olives: Incorporate the crumbled feta cheese and pitted Kalamata olives into the vegetable mixture for authentic Greek flavor.
- Make dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and dried oregano until emulsified.
- Dress the salad: Drizzle the lemon and oregano dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Season: Add salt and black pepper according to your taste preferences to elevate the flavors.
- Let rest: Allow the salad to sit at room temperature for 10-15 minutes before serving to let the flavors meld beautifully.
- Serve: Transfer the salad into individual bowls or on a serving platter. Garnish with extra olives or feta if desired for presentation.
Notes
- Use in-season, ripe tomatoes for the best flavor.
- Adjust the amount of red onion to avoid overpowering the salad.
- Soaking sliced onion in cold water can reduce its sharpness.
- For a vegan version, omit feta cheese or substitute with a plant-based alternative.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Using high-quality extra-virgin olive oil significantly enhances the dressing’s flavor.
- Allowing the salad to rest before serving improves the blending of flavors.
