Greek Salad
A vibrant mixture of fresh vegetables, olives, and feta cheese dressed in olive oil and red wine vinegar, perfect as a side or a light meal.
Ingredients
For the Base
- 4 cups Fresh tomatoes, chopped Use ripe beefsteak or vine-ripened tomatoes for best flavor.
- 1 cup Cucumber, chopped English cucumber is preferred to avoid a watery salad.
- 1/2 cup Olives, pitted Kalamata olives are traditional.
- 1 block Feta cheese Use a block and crumble by hand for better texture.
For the Sauce
- 1/4 cup Extra virgin olive oil Gives richer flavor.
- 2 tablespoons Red wine vinegar Can be substituted with white wine vinegar or lemon juice.
- 1 teaspoon Dried oregano Classic flavor; fresh can be used as garnish.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Adjust to taste.
Instructions
Preparation
- Chop the fresh tomatoes and cucumber into bite-sized pieces.
- In a large bowl, combine the chopped tomatoes, cucumber, olives, and feta cheese.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Taste and adjust the salt and vinegar to your preference.
Serving
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately as a side dish or light meal.
Notes
For best flavor, serve the salad cold or at room temperature. If prepping ahead, store vegetables and dressing separately until right before serving. This salad is naturally gluten-free and can be made vegan by swapping feta for marinated tofu.