A proper Greek salad — chunky vegetables, quality feta, and a dressing so good you’ll want to drink it. No lettuce, as tradition demands. This is summer on a plate.
Ingredients
- 3 large tomatoes, cut into chunks
- 1 cucumber, halved and sliced thick
- 1 green bell pepper, chopped
- 1/2 red onion, thinly sliced
- 200g feta cheese, in one block
- Kalamata olives, a handful
- Dried oregano
The Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 small clove garlic, grated
- Salt and pepper to taste
Instructions
- Combine tomatoes, cucumber, bell pepper, and onion in a large bowl.
- Whisk dressing ingredients together.
- Pour dressing over vegetables, toss gently.
- Place feta block on top, sprinkle with oregano and a few extra olives.
- Serve immediately with crusty bread.
Tips
- The feta matters: Use a block, not pre-crumbled. The texture difference is huge.
- Make ahead: Dress only what you’ll eat — undressed salad keeps 2 days.
- Serving suggestion: Great alongside grilled chicken or as a light lunch with pita.
Nutrition (per serving)
Calories: 290 | Protein: 10g | Carbs: 14g | Fat: 23g | Fiber: 3g