
Plump juicy tomatoes, crisp English cucumbers, Kalamata olives, red onion and Feta cheese make this tasty iconic Greek Salad.
I just love Greek Salad; especially this time of year when the tomatoes and cucumbers are so fresh from local growers.
This salad usually calls for peppers to be added as well, but no one in my family particularly cares for them. So I leave the skins on the cucumbers for that beautiful contrasting color.
How do you make Greek Salad?
To make the salad, slice the cucumbers ¼-inch thick and add them to a bowl. You can use regular cucumbers, English cucumbers or even peel the skin on them if you prefer. Next, cut the tomatoes into wedges and add them to the cucumbers.
Finally, add the sliced onions, Kalamata olives, Feta cheese and the prepared dressing made with red wine vinegar, olive oil, and oregano; then mix well to coat.
Not only is this Greek Salad flavorful and colorful, but this entire salad only took me about 10 minutes to make…BONUS!
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Greek Salad
Carrie’s Experimental Kitchen
Plump juicy tomatoes, crisp English cucumbers, Kalamata olives, red onion and Feta cheese make this tasty iconic Greek Salad.
Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine Mediterranean
Servings 8
Calories 118 kcal
Ingredients
For the Greek Salad
- 2 English cucumbers, skins washed
- 4 Heirloom tomatoes
- ½ red onion, thinly sliced
- 5 ounces Kalamata olives
- 2 ounces crumbled Feta cheese
- Prepared Dressing
Instructions
For the Greek Salad
Slice the cucumbers about ¼-inch thick and add to a bowl.
Next, cut the tomatoes into wedges (approximately 6 slices per tomato) and add them to the cucumbers.
Add the onions, olives,cheese and prepared dressing and mix well.
For the Dressing
Add all ingredients in a bowl and whisk until blended.
Nutrition
Calories: 118kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 508mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 695IUVitamin C: 11mgCalcium: 69mgIron: 1mg